Brownie Trifle with Vanilla bean Crème, raspberries, & white chocolate
This trifle is a pretty chic dessert I must say, the layers always seem to remind me of textiles in the fashion industry, and the more layers in a dessert the yummier it is! Its pretty easy to make, and is effortless when it comes to layering. Make this satisfying dessert for a party or a good old gathering.
-2 cups all-purpose flour
-3 tablespoons cocoa powder
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-Pinch of salt
-225 grams of butter
-1 ¾ cup sugar
-1 teaspoon vanilla
-1 cup milk
-150 g melted chocolate
Vanilla bean Crème:
-600ml thickened cream
-1/2 cup icing sugar
-1 teaspoon vanilla powder or vanilla extract
-1 pint of raspberries
To prepare the brownies, simply beat the sugar and butter in a mixer on medium high speed until fluffy, then add the eggs one at a time and follow with the vanilla, beat well for around 5 minutes. Then add all the dry ingredients on low speed and follow with the milk, make sure everything is combined well, then add the chocolate and mix until combined. Pour into a brownie pan lined with parchment paper and bake in a preheated oven on 175C for about 30-40 minutes or until inserted skewer comes out clean.
When cooked, remove and allow cooling on a rack.
Meanwhile, prepare the Crème by simply whipping the cream with the sugar and vanilla.
To assemble, slice the brownies into squares and place enough horizontal squares to create an even layer In the bottom of the trifle bowl, follow with a 1/3 of the crème and then top with some raspberries, do the same again and finally on the top layer add the crème, raspberries, and use a grater to grate the white chocolate and place the white chocolate gratings on the top of the cake.