This Brownie, Trifle Mascarpone with Berries is Gluten free and it makes a truly amazing dessert anytime of the year
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. 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 water 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
- Break up the brownie randomly, no need to cut
- Spoon over the berry syrup ( about 1 cup possibly more) 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)
- Top with mascarpone and berries
Praline?…… look here
Brownie, Trifle Mascarpone with Berries
Ingredients
Jelly
- 1 packet raspberry jelly
Fruit Syrup
- 200 ml juice
- 100 gm sugar
- 500 gm frozen berries any
- 2 Tablespoon liquer berry or orange
Brownies
- 3 whole eggs
- 250 gm caster sugar 1 1/4 Aust cups
- 175 gm chocolate
- 175 gm butter
- 100 gm almond meal 1 aust cup
- 50 gm cocoa 1/2 aust cup
- 1/2 teaspoon baking powder
Mascarpone Cream
- 3 whole eggs separated/ 70 gm large
- 50 gram sugar caster
- 500 gram mascapone
- 300 ml thickened cream
- 5 ml vanilla
Instructions
- Set the oven temperature 160 C / 320 F
- 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.
- Beat the eggs and sugar till light
- Meantime melt butter and chocolate together.
- Cool slightly before adding to the egg mixture with almond meal add the cocoa and 1/2 teaspoon baking powder. Pour into a lined brownie tray (12x6 / 24 x 15) Bake 40 min
- 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!
- To start choose a nice looking bowl
- Break up the brownie randomly, no need to cut
- Spoon over the berry syrup (1 cup but as much as you like) 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)
- 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.
Notes
I love pavlova and trifle – so why not put them together in a bowl! And with chocolate, too. Fantastic.
Oh good lord this is purely sinful! How could anyone say no to a creation like that? Love it.
All the best to the boys in Canada!
Oh my, this looks deliciously indulgent Tania! You can’t go wrong with chocolate and berries in my opinion.
Sounds great and looks beautiful.
I understand Angela’s dilemma (from one of the comments above) – yet another delicious dessert I must make. Hope you had a lovely Australia Day!
Now that is a trifle and a half! It looks very decadent and delicious.
Happy Australia day. We still have a way to go, don’t we?
Happy Australia Day! The fresh berries look fantastic, and the mascarpone cream sounds great with them.
Trifle is a great Aussie Day addition, your’s looks great and gluten free! Have a great one tomorrow
Happy Australia Day Tania! I hope you have a wonderful break! 😀
That looks heavenly!
How fabulous! What a wonderfully indulgent sticky messy treat! I love that you use mascarpone just to add that hint of tang. Happy Australia day from the other side of the world!
yum! gimme this over pavlova anyday 🙂 btw, where does the jelly go?
so where have you been hinding the bowl of wonder as I am sure I have not tasted it yet… and yes I agree it is a crying shame they have to leave this to get the marriage they want to be regonised…
xx
Oh dear, another recipe I must make. Simply too delicious to pass up.
Can you tell me if the gelatine leaves you used are gold-strengeth? I only have gold leaves so can you recommend how many I would need if you happned to use another type? Also what brand of blackcurrant or raspberry juice do you use? I have not noticed either when grocery shopping so where would I be able to pick it up from?
Which juice makes a more flavoursome trifle?
Sorry for so many questions but I want it to work out as delicious as possible.
Regards
Angela
What a delicious and indulgent looking trifle. Can’t believe it’s even gluten free.
Love the trifle. Def gives the pav a good run for its money. Hope you have a lovely Australia Day!