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 )
- 3 x 70 gm eggs, separated
- 50 gram granulated ( caster ) sugar
- 500 gram mascapone
- 300 ml thickened cream
To start choose a nice looking bowl
- Break up the brownie randomly, no need to cut
- Spoon over the berry syrup ( about 1-2 cups) this will soak nicely into the brownie
- Next break the jelly over the top of the brownie and follow with berries ( leaving some aside for the top if you wish.)
- 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)
- Beat the egg yolks and the sugar until it is white and creamy, along with the fresh vanilla or extract.
- Add the mascapone and mix on low to break it down a little
- 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)
- Pour this mixture into a bowl ( big enough to accomodate the whites later)
- 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. )
- Fold 1/2 the whites into the cream in then finish with the second batch
- Pour this over the top of the fruit and brownie and smooth the top.
See recipes below…………………………………….