Perfect for enjoying juicy, beautiful British strawberries at their very best!
This is a ‘two in one’ recipe (so if you like chocolate brownie, then this is definitely one for you!). This trifle is particularly flavoursome in summer, when strawberries are at their most sweet and tasty. What’s more, the combination of strawberries with chocolate (and a little taste of Cointreau if you choose!) makes it rich and impressive, but still so easy to assemble. What could be better in the month of Wimbledon?
Auds’ Tip: There’s a fantastic amount of flexibility in this recipe. You can easily double all the trifle ingredients up, and make one large family trifle to serve eight. Alternatively, you can make four smaller individual ones, and still have some brownie left over to enjoy with a cup of tea. Nothing goes to waste! And if you’re in the mood for a really quick dessert, then you can skip making the brownies as you make the trifle, and just use ready-made ones to save time.
At a Glance:
Perfect for Beginners
Preparation: 30 minutes, plus standing and chilling time (if you use ready-made brownies)
Baking/cooking time: If you choose to make the brownie, you’ll need an additional 1.5 hours to bake and cool them
Suitable for vegetarians? Yes, but…
…TWO IMPORTANT NOTES:
The trifle does contain raw egg so avoid serving to the elderly, infants and pregnant ladies.
Do NOT leave to stand out of the fridge for more than 2 hours.
An electric mixer is quickest and easiest!
Mixing bowl and oven (for brownies)
20cm square tin (for brownies)
Ingredients for Brownie:
185g dark chocolate
275g caster sugar
40g cocoa powder
85g plain flour
100g milk or plain chocolate chips
Grease and line your 20cm square tin. Preheat oven to 180 degrees C, or 350 degrees F (gas mark 4)
Melt the butter and dark chocolate together in a bowl over a pan of gently simmering water. Leave to cool.
Whisk the eggs and sugar for 3 – 5 minutes (ideally using an electric mixer) until they’re pale and creamy. By now, they should be double their original volume.
Gently fold the cooled chocolate mixture into sugar and eggs, sieve in the flour and cocoa and fold in. Then, stir in the chopped chocolate.
Pour the entire mixture into the tin and bake for 35 minutes (the brownie should still be slightly soft and gooey in the middle).
Leave in tin until completely cooled.
Ingredients for Trifle:
1 large punnet of strawberries
2 tablespoons of orange juice
1 tablespoons of Cointreau (optional: alternatively use 3 tablespoons of orange juice)
50g castor sugar
2 eggs, separated
4 ready-made brownies (or make the brownie using the recipe below)
50g good-quality chocolate, for grating or piping
Hull and roughly slice the strawberries, keeping a few back to decorate. Mix them with the orange juice and Cointreau, and allow to stand for about 30 mins.
Beat the mascarpone together with the sugar and egg yolks until smooth. In grease-free bowl, whisk the egg whites to form soft peaks, then gently stir a little into the mascarpone mix to lighten it. Gently fold in the rest.
Halve the brownies horizontally and cut them into small pieces, so you can tuck half of them snugly into the base of each glass. Add half the strawberries and juices, then half the mascarpone mixture. Top with another layer of brownies, then follow with the remaining strawberries and juices. Finally, spread the remaining mascarpone on top.
Cover and chill for several hours or preferably overnight.
To serve, decorate the trifle with the strawberries you kept back and grated chocolate. Or melt the chocolate gently in the microwave and using a small piping bag pipe shapes to decorate onto greaseproof paper, allow to set and sit on top of each trifle (as shown).
Then it’s just a matter of sitting back in the sunshine, and enjoying your delicious treat!
My passion for cooking stems from my childhood growing up on my family's farm. Mealtimes would often involve being joined by friends, family and neighbours, all eager to enjoy the wonderful farmhouse fayre. As a professional chef I’ve worked in award winning restaurants, boutique country house hotels, and even the Royal Palace! Today, I hope my recipes can help you to enjoy good food, and good company, in style.