Its the holiday season, so that means its dessert time! I showed you a sneak peak of this raspberry brownie trifle when I shared photos of the Merry & Bright Blogger Mash-up I worked on.
Trifles, in general, are easy to make and provide tons of servings! The bready component of this trifle is brownie cubes. I provided my brownie recipe below, but you can use your own or even save time and use a mix.
Make your life easier and make sure to line the pan with parchment. That way, all you have to do is put the sheet out, and you're ready to cut.
Most trifles have a cream layer. This one is universal and super easy to make!
Fresh fruit compotes are impressive and surprisingly easy to make. If you don't like raspberries, strawberries would be a great substitution.
Part of a great trifle is allowing it to rest and the flavors to meld. After chilling for 6-24 hours, I chose to add a simple, whipped cream garnish, to fancy it up a bit.
This is the perfect holiday dessert. You can make it the night before, it serves at least 10 people, and it has a bit of a "wow" factor. Give it a shot and let me know in the comments what you think!
Raspberry Brownie Trifle
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
6 oz melted semi-sweet chocolate
1/2 cup melted butter
2 teaspoons vanilla
2 4 oz boxes of instant vanilla pudding
2 cups milk
2 cup unsweetened whipped cream
24 oz fresh or frozen raspberries
1 1/4 cup sugar
2 teaspoons lemon juice
1/2 Tablespoon butter
2 Tablespoons corn starch
12 oz fresh raspberries
- Start with brownie layer. Sift together first 3 ingredients and set aside. In a large bowl, whisk together remaining ingredients. Fold in dry mixture, until just incorporated. Pour into parchment lined 9 x 13 pan. Bake at 350 degrees for approximately 18-20 mins, or until inserted toothpick comes out clean. Once cooled, pull parchment paper to remove from pan. Cut into small cubes.
- To make compote: place berries, sugar, and lemon juice in saucepan. Stir together and bring to a boil. Reduce to a simmer and cook till slightly reduced. Stir in butter. Scoop out about 2 Tablespoons of raspberry mixture in a small, separate bowl. Whisk in corn starch. Pour cornstarch mixture into original raspberry mixture. Stir and bring to a boil. As soon as mixture boils, it should be thickened. Allow to cool completely.
- To make cream: Whisk together pudding mix and cold milk. Fold in unsweetened, whipped cream.
- Place compote and cream mixture into large pastry bags for easy assembly.
- To assemble trifle: Begin with a layer of brownie cubes. Squirt a layer of cream mixture, trying to get it as level as possible. Squirt a layer of compote. Sprinkle extra berries for texture. Repeat the layers.
- The final layer should be compote. Top generously with remaining fresh berries.
- Place in fridge and allow to rest for 6-24 hrs before serving. Add whipped cream garnish, if desired.
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