Easy S'mores Trifle Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 554kcal

Author: Becky Hardin - Easy Dessert Recipes

Prepare a decadent dessert with this S’mores Trifle recipe. It’s a flavorful treat that will remind you of the days when you’d make s’mores over the campfire with family and friends.

Print Recipe

Equipment

Kitchen Scale (optional)
Instant Read Thermometer (optional)
Stand Mixer
Kitchen Torch (optional)

Ingredients

For the Chocolate Pudding

1 cup milk 227 grams
1 cup heavy cream 227 grams
2 large egg yolks 28 grams
¼ cup granulated sugar 50 grams
½ cup unsweetened cocoa powder 42 grams
1 tablespoon cornstarch 8 grams
1 teaspoon pure vanilla extract 4 grams

For the Marshmallow Meringue

2 large egg whites 70 grams
½ cup granulated sugar 100 grams
1 teaspoon vanilla bean powder 5 grams

Assembly

4 graham crackers 64 grams, crushed
1 cup mini marshmallows 43 grams

Instructions

For the Chocolate Pudding

Add the milk, heavy cream, egg yolks, sugar, cocoa powder, and cornstarch to a large saucepan set over medium heat. Cook, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon, about 7-8 minutes. Remove the pan from the heat. Add the vanilla extract and stir to combine.
1 cup milk, 1 cup heavy cream, 2 large egg yolks, ¼ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon pure vanilla extract
Set the pudding aside to cool for 15 minutes. Once the pudding has cooled slightly, transfer it to an airtight container and place it in the fridge to cool completely, about 1 hour.

For the Marshmallow Meringue

Place a heatproof bowl over a small saucepan of simmering water. Add the egg whites and sugar and whisk continuously until the sugar has dissolved and the mixture is hot to the touch. When it’s ready, it should register 165°F on an instant-read thermometer.
2 large egg whites, ½ cup granulated sugar
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture forms stiff peaks. Add the vanilla bean powder and whisk until combined.
1 teaspoon vanilla bean powder

Assembly

Place a layer of graham crackers and mini marshmallows in the bottom of a small trifle dish (or 2 individual trifle dishes).
4 graham crackers, 1 cup mini marshmallows
Pour over a layer of chocolate pudding, followed by another layer of graham cracker and marshmallow. Repeat with a final layer of chocolate pudding.
Add the marshmallow meringue on top. Toast the meringue with a kitchen torch, if desired. Store in the refrigerator up to 2 days.

Notes

This recipe makes 2 large dessert portions or 4 small dessert portions.
This recipe can be easily doubled, although the pudding will take longer to cool.
The mixture of milk and heavy cream creates the perfect richness and consistency in the pudding-- make sure to use both!
You can use an equal amount of pure vanilla extract in place of the vanilla bean powder, but your meringue may darken slightly.
Use a kitchen torch to toast your meringue.
If you only have large marshmallows, use kitchen shears to cut them into small pieces.
Use different variations of graham crackers if you’d like, such as chocolate, cinnamon, or honey graham crackers.

Storage: Store s'mores trifle in an airtight container in the refrigerator for up to 2 days.

Nutrition