Boston Cream Pie Trifle Cups

Boston cream pie is not a pie at all—it is a Boston classic of cake, vanilla custard, and chocolate glaze. These trifle cups layer sponge cubes, silky custard, whipped cream, and ganache for a spoonable spin on the original.

Serves 6 · 30 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 45g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz store-bought or homemade sponge cake or pound cake
• 2 cups heavy cream for custard
• 4 egg yolks
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 cup heavy cream for whipped cream
• 2 tbsp powdered sugar
• 6 oz semisweet chocolate chips
• 1/2 cup heavy cream for ganache
• 1/2 cup fresh berries optional garnish

Instructions

1. 1Cut the sponge or pound cake into 1-inch cubes and set aside so they are ready for layering.
2. 2Heat the custard cream in a medium saucepan over medium heat until it steams and tiny bubbles form the edge.
3. 3Whisk egg yolks, cornstarch, and sugar in a bowl until thick and lemon-colored. Slowly whisk in half the hot cream to temper, then return everything to the pan.
4. 4Cook over medium-low heat, whisking constantly, until the custard is very thick and glossy and coats the back of a spoon, about 4 to 6 minutes. Stir in vanilla, then cool completely with plastic wrap touching the surface.
5. 5Whip the remaining cream with powdered sugar to soft-medium peaks; keep chilled until assembly.
6. 6Make ganache by heating cream to a simmer, pouring over chocolate chips, resting 1 minute, and stirring until smooth and slightly thickened but still pourable. Cool 10 minutes so it is warm, not hot.
7. 7In clear cups or small glasses, place a layer of cake cubes, pressing lightly so they sit flat.
8. 8Spoon a generous layer of cooled custard over the cake, then drizzle a thin ribbon of chocolate ganache.
9. 9Add another layer of cake cubes, more custard, and a final drizzle of ganache so every spoonful hits sponge, cream, and chocolate.
10. 10Top each cup with a dollop of whipped cream and an optional berry. Chill at least 30 minutes so the cake softens slightly into the custard while the ganache stays distinct.
11. 11Serve cold with long spoons so guests can dig through all three Boston cream elements in one bite.