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Raspberry Chocolate Brownie Trifle

A community recipe by

Not tested or verified by Nigella.com

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Introduction

a lovely rich fruity but with a lovely hint of chocolate brownie, delicious on a summer day, goes especially well with a bbq or party.

a lovely rich fruity but with a lovely hint of chocolate brownie, delicious on a summer day, goes especially well with a bbq or party.

Ingredients

Serves: 16

Metric Cups

For the Chocolate Brownies

  • 350 grams dark chocolate (55-60% cocoa solids)
  • 250 grams unsalted butter
  • 3 large eggs (free range)
  • 250 grams dark brown muscovado sugar
  • 100 grams plain flour (sifted)
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 175 grams raspberries (fresh)

For the Trifle

  • 500 grams raspberries (fresh, plus extra to garnish)
  • 5 tablespoons drambuie
  • 500 grams mascarpone cheese
  • 100 grams golden caster sugar
  • 3 large eggs (free range, separated)
  • 4 drops orange flower water (optional)
  • 50 grams plain chocolate (coarsely grated)

For the Chocolate Brownies

  • 12⅜ ounces bittersweet chocolate (55-60% cocoa solids)
  • 8⅚ ounces unsalted butter
  • 3 large eggs (free range)
  • 8⅚ ounces dark brown sugar
  • 3½ ounces all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 6⅙ ounces raspberries (fresh)

For the Trifle

  • 17⅔ ounces raspberries (fresh, plus extra to garnish)
  • 5 tablespoons drambuie
  • 17⅔ ounces mascarpone cheese
  • 3½ ounces superfine sugar
  • 3 large eggs (free range, separated)
  • 4 drops orange flower water (optional)
  • 1¾ ounces plain chocolate (coarsely grated)

Method

Raspberry Chocolate Brownie Trifle is a community recipe submitted by cupcake chaos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First make the brownies - this recipe will make 16. Start by preheating the oven to 170ºC/gas 3.
  • In a small saucepan melt the chocolate and butter together, then cool slightly.
  • Whisk the eggs in a large mixing bowl until thick, then gradually add the muscovado sugar and beat until glossy.
  • Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt. Pour just over half the mixture into a buttered 23cm square cake tin. Scatter over the raspberries, then cover the raspberries with the remaining brownie mixture.
  • Bake the brownies in the preheated oven for about 40 minutes or until the surface is set. The brownies are cooked when a skewer inserted into the middle comes out with just a little mixture adhering. Remove the cake to a wire rack, and allow it to rest for 20 minutes. Cut the cake into squares and remove them from the tin when cold.
  • To make the trifle take 6-8 brownies (storing the remaining brownies in an airtight container) and break each brownie in half. Place the broken brownies in the base of a glass trifle bowl.
  • Top the brownies with the raspberries and drizzle over the Drambuie.
  • In a mixing bowl beat together the mascarpone, caster sugar and egg yolks until smooth.
  • Whisk the egg whites until stiff peaks form and gently fold the whisked egg white into the mascarpone, starting with a spoonful to loosen the mixture. Fold in the orange flower water, if using.
  • Spread the mascarpone mixture over the raspberries. Cover and chill for at least 8 hours or overnight.
  • Just before serving sprinkle with grated chocolate and decorate with extra raspberries.
  • First make the brownies - this recipe will make 16. Start by preheating the oven to 170ºC/gas 3.
  • In a small saucepan melt the chocolate and butter together, then cool slightly.
  • Whisk the eggs in a large mixing bowl until thick, then gradually add the muscovado sugar and beat until glossy.
  • Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt. Pour just over half the mixture into a buttered 23cm square cake tin. Scatter over the raspberries, then cover the raspberries with the remaining brownie mixture.
  • Bake the brownies in the preheated oven for about 40 minutes or until the surface is set. The brownies are cooked when a skewer inserted into the middle comes out with just a little mixture adhering. Remove the cake to a wire rack, and allow it to rest for 20 minutes. Cut the cake into squares and remove them from the tin when cold.
  • To make the trifle take 6-8 brownies (storing the remaining brownies in an airtight container) and break each brownie in half. Place the broken brownies in the base of a glass trifle bowl.
  • Top the brownies with the raspberries and drizzle over the Drambuie.
  • In a mixing bowl beat together the mascarpone, caster sugar and egg yolks until smooth.
  • Whisk the egg whites until stiff peaks form and gently fold the whisked egg white into the mascarpone, starting with a spoonful to loosen the mixture. Fold in the orange flower water, if using.
  • Spread the mascarpone mixture over the raspberries. Cover and chill for at least 8 hours or overnight.
  • Just before serving sprinkle with grated chocolate and decorate with extra raspberries.
  • Tell us what you think