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  • kcsimos

brownie, whipped cream & fruit trifle

Prep: 10min | Baking: 25min

Complexity: 2/5


(makes 6-8)

  • 100g dark chocolate couverture

  • 100g butter

  • 25ml water

  • 70g caster sugar

  • 40g brown sugar

  • 1 large egg

  • 1/2 tsp vanilla paste

  • 120g flour

  • pinch of salt

  • 500g strawberries, raspberries and kiwi, diced

For the whipped cream:

  • 200ml cream

  • 2 tbsp icing sugar


Preheat oven to 175°C.

Line a small brownie tin with aluminium foil.

Melt chocolate and butter in a bowl over some simmering water, then set aside, and mix until combined using a spoon or spatula. Add water, and mix in the sugars, salt, egg, vanilla and flour.

Once combined, pour into baking tin and bake for 25-30 min.

Remove from oven and allow to cool.

Whisk cream and icing sugar until stiff.

Returning to the cooled brownie, either dice the entire thing into 2cm cubes, or press the glass or jar used for each trifle into the brownie and then twist in order to free the circular shape from the rest of the cake to have one intact brownie base.

Next, layer 2-3 tbsp whipped cream. Scatter crumbled brownie on top for the third layer, before coating again with 2-3 tbsp whipped cream.

Lastly place the fruit on top.

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