Raspberry Chocolate Brownie Trifle

For a gloriously indulgent dessert try Sue Lawrence's recipe for a delicious trifle, combining home-made brownies with fresh raspberries
By Sue Lawrence
Raspberry Chocolate Brownie Trifle
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 40 minutes plus 8 hrs or overnight chilling
  • Effort: medium

Ingredients

main

  • 350 g dark chocolate, (55-60% cocoa solids)
  • 250 g unsalted butter
  • 3 large eggs
  • 250 g dark brown sugar, preferably muscovado
  • 100 g plain flour, sifted
  • 1 tsp baking powder
  • a pinch of salt
  • 175 g fresh raspberries

For the Trifle:

  • 500 g fresh raspberries, plus extra to garnish
  • 4-5 tbsp Drambuie
  • 500 g mascarpone
  • 100 g golden caster sugar
  • 3 large eggs, separated
  • 3-4 drops orange flower water, optional
  • 50 g dark chocolate, coarsely grated

Method

1. First make the brownies - this recipe will make 16. Start by preheating the oven to 170ÂșC/gas 3.

2. In a small saucepan melt the chocolate and butter together, then cool slightly.

3. Whisk the eggs in a large mixing bowl until thick, then gradually add the muscovado sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt.

4. Pour just over half the mixture into a buttered 23cm square cake tin. Scatter over the raspberries, then cover the raspberries with the remaining brownie mixture.

5. Bake the brownies in the preheated oven for about 40 minutes or until the surface is set. The brownies are cooked when a skewer inserted into the middle comes out with just a little mixture adhering.

6. Remove the cake to a wire rack, and allow it to rest for 20 minutes. Cut the cake into squares and remove them from the tin when cold.

7. To make the trifle take 6-8 brownies (storing the remaining brownies in an airtight container) and break each brownie in half. Place the broken brownies in the base of a glass trifle bowl.

8. Top the brownies with the raspberries and drizzle over the Drambuie.

9. In a mixing bowl beat together the mascarpone, caster sugar and egg yolks until smooth.

10. Whisk the egg whites until stiff peaks form and gently fold the whisked egg white into the mascarpone, starting with a spoonful to loosen the mixture. Fold in the orange flower water, if using.

11. Spread the mascarpone mixture over the raspberries. Cover and chill for at least 8 hours or overnight.

12. Just before serving sprinkle with grated chocolate and decorate with extra raspberries.

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