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.