Move over Pavlova, Happy Australia Day!

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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.

This is a good enough time to throw caution, and the usual Pavlova, to the wind and make this chocolate heaven in a bowl. If you are in colder climates this can be made with frozen berries, just skip putting them on the top .

 Trifle seems to have had a bit of resurgence lately, so this is my version .

: Chocolate Brownie and Berry Trifle

The filling for this trifle is made using the approximate amounts of berries, jelly and Brownie below. For this part use the quantities that you like. The Mascapone Cream is the only measured ingredient

  • 1/2 a tin/ piece of freshly baked brownie ( see recipe below)
  • Berry Jelly ( approximately 1 pkt- 250- 500ml) use a packet made with less water or see the recipe below to make your own)
  • 2 cups ( 500ml approx) of defrosted raspberries- or mixed berries in syrup ( see recipe below)
  • 1-2 punnets of strawberries , raspberries , blueberries or what ever you can find. ( maybe rhubarb )

Mascapone Cream

  • 3 x 70 gm eggs, separated
  • 50 gram granulated ( caster ) sugar
  • 500 gram mascapone
  • 300 ml thickened cream
  • Vanilla

To start choose a nice looking bowl

  1. Break up the brownie randomly, no need to cut
  2. Spoon over the berry syrup ( about 1-2 cups) 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 if you wish.)
  4. Put this aside and make the Cream


 Mascapone Cream ( can be used for Tiramisu- this is a light and airy mousse texture and needs the eggs)

  1. Beat the egg yolks and the sugar until it is white and creamy, along with the fresh vanilla or extract.
  2. Add the mascapone and mix on low to break it down a little
  3. 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)
  4. Pour this mixture into a bowl ( big enough to accomodate the whites later)
  5. 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. )
  6. Fold 1/2 the whites into the cream in then finish with the second batch
  7. Pour this over the top of the fruit and brownie and smooth the top.

See recipes below…………………………………….

Beat 3 eggs and 1 1/4 cups of caster sugar until light and fluffy. In the meantime melt 175 gram chocolate and 175 gram butter together. Cool slightly before adding to the egg mixture with 1 cup of almond meal, 1/2 cup of Cocoa and 1/2 teasp baking powder. Once well combined tip into a lined brownie tray and bake at 160 degree for about 40-50  minutes
 Pour 500 ml of juice , such as blackcurrant or raspberry juice into a pot with 3/4 to 1 cup of caster sugar. Heat till the sugar is melted.Just to a simmer Soak 7 sheets of gelatine in cold water till soft. Add to the juice and stir till dissolved. Strain into a container. This jelly can also have some fruit set into it if you would like. Or make a jelly with 3/4 of the water stated on the packet
Fruit Syrup
Put 3/4 cup of  juice and 1/2 cup of sugar into a pot and bring to simmer. Turn it off and add  500gram frozen raspberries or mixed frozen berries, it’s up to you.  Leave this until it is defrosted. Then use it like this or add some liqueur to it eg, Cointreau or maybe Pedro Ximenez sherry.  This syrup is to soak into the chocolate brownies making a delicious soft mess!
Praline?…… look here
Farewell friends that leave Australia on Australia day to travel to Canada to settle into a new life of marriage and commitment. Shame that they cant do that here in their own country.


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