Brownie Trifle Mascarpone with Berries

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This Brownie, Trifle Mascarpone with Berries is Gluten free and it makes a truly amazing dessert anytime of the year

Brownie Trifle

I have been making this rather indulgent gluten free dessert for quite a few years but have never managed to write a recipe for it.  Australians ( and New Zealanders) absolutely adore Pavlova, especially around Christmas and during the summer months when Berries are ripe and juicy and beg to be eaten.

Brownie Trifle with mixed berries

 

This is a good enough time to throw caution, and the usual Pavlova, to the wind and make this chocolate heaven in a bowl. It’s made with fresh and frozen berries but you can make it with either .

To make this Brownie Trifle Mascarpone with berries you’ll need:

The filling for this trifle is made using pretty approximate amounts of berries, jelly and Brownie but the recipes are below. Use all of it or the quantities that you like, depending on the bowl size you have. Mine fitted:

  • 1/2 a tin/ piece of freshly baked brownie
  • Berry Jelly ( I made mine with a little less wate than the 500 ml on the packet- approx 400 ml)
  • Berry Syrup
  • 1 or 2 punnets of strawberries, raspberries, blueberries or what ever you can find.

So very simply…

To start choose a nice looking bowl

  1. Break up the brownie randomly, no need to cut
  2. Spoon over the berry syrup ( about 1 cup possibly more) this will soak nicely into the brownie
  3. Next break the jelly over the top of the brownie and follow with berries ( leaving some aside for the top)
  4. Top with mascarpone and berries

Praline?…… look here

Brownie, Trifle Mascarpone with Berries
 
My Kitchen Stories: 
The filling for this trifle is made using the approximate amounts of berries, jelly and brownie. For this part use the quantities that you like. Then add the mascarpone. You can make your own jelly if you like.
Ingredients
Jelly
  • 1 packet raspberry jelly
Fruit Syrup
  • 200 gm juice
  • 100 gm sugar
  • 500 gm frozen berries (any)
  • 2 Tablespoon liquer
Brownies
  • 3 eggs
  • 1¼ cups caster sugar
  • 175 gm chocolate
  • 175 gm butter
  • 100 gm almond meal
  • ½ cup cocoa
  • ½ teaspoon baking powder
Mascarpone Cream
  • 3 x 70 gm eggs, separated
  • 50 gram granulated ( caster ) sugar
  • 500 gram mascapone
  • 300 ml thickened cream
  • Vanilla
Instructions
  1. Set the oven temperature 160 C / 320 F
  2. Jelly: Make the jelly according to the packet instructions (using slightly less water for a stronger jelly). Pour into a flattish tray or bowl and put in the fridge.
  3. Beat the eggs and sugar till light
  4. Meantime melt butter and chocolate together.
  5. Cool slightly before adding to the egg mixture with almond meal add the cocoa and ½ teaspoon baking powder. Pour into a lined brownie tray (12x6 / 24 x 15) Bake 40 min
  6. Put the juice and sugar into a pot and bring to simmer. Turn it off and add 500 gram frozen berries. Leave this until it is defrosted. Then use it like this or add some liqueur to it. This syrup is to soak into the chocolate brownies making a delicious soft mess!
  7. To start choose a nice looking bowl
  8. Break up the brownie randomly, no need to cut
  9. Spoon over the berry syrup (1 cup but as much as you like) this will soak nicely into the brownie
  10. Next break the jelly over the top of the brownie and follow with berries ( leaving some aside for the top)
  11. Put this aside and make the Cream
  12. Mascapone Cream ( can be used for Tiramisu- this is a light and airy mousse texture and needs the eggs)
  13. Beat the egg yolks and the sugar until it is white and creamy, along with the fresh vanilla or extract.
  14. Add the mascapone and mix on low to break it down a little
  15. Add the thickened cream, scrape down the bowl and then beat on Medium high until the consistency of lightly whipped cream ( a trail will form in the cream when the whisk is lifted- and yes this can be overbeaten resulting in a buttery mixture)
  16. Pour this mixture into a bowl ( big enough to accomodate the whites later)
  17. Clean the bowl and the whisk meticulously then add the white and whisk till they hold their shape but are not too stiff ( this will be difficult to fold into the cream and may cause lumps. )
  18. Fold ½ the whites into the cream in then finish with the second batch
  19. Pour this over the top of the fruit and brownie and smooth the top.
Notes
Berry Jelly ( approximately 1 pkt- 250- 500ml) use a packet made with less water or see the recipe below to make your own)
Brownie Trifle with mascarpone and raspberries

 

 www.mykitchenstories.com.au

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