Raspberry Brownie Trifle
Warm, fudgy brownies, fresh berries, and a tangy whipped cream—in the words of Ina Garten, “How bad could that be?”
So, the tea is that this is a dessert I made once for Valentine’s day for an ex. Visually, it’s definitely pretty romantic. Right?!
Anyway, I thought it was cute, and it ended up being delicious too. I used raspberries because that was his fave, but this could be amazing with a variety of fruits: cherries, blueberries, flambéed bananas, strawberries, whatever you like with chocolate really.
The brownies are rich and fudgy, and the addition of mascarpone to the whipped cream adds a tartness that compliments the berries and cuts the richness of the chocolate. Such a perfect combination. Depending on what fruits you choose, you might was to consider some other additions to your whipped cream: citrus zest, warming spices, a little booze—whatever speaks to you ;)
Why Cremino?
Cremino is a type of chocolate made from a layer of flavored filling sandwiched between two layers of gianduja chocolate. Originating from Piedmont, Italy, hazelnut paste is a filling commonly used in cremino as the Piedmont hazelnut is native to the region and are widely regarded as the best in the world.
Because gianduja chocolate is also blended with hazelnut paste, the chocolate is ultra smooth and creamy and it melts into the texture of the brownie, even after it’s cooled down. You know when you add chocolate chips to brownies, and it’s great when the brownie is warm, but at room temp (or cold) the fudgy texture of the brownie gets interrupted by hard chunks of chocolate. Yeah, that’s what we’re trying to avoid. So if you’re a Nutella fan, this is her more elegant cousin. 15/10.
Raspberry Brownie Trifle
Time: 40-50min active, 2 hrs 30 min total
Yield: 9-12 servings
Cremino Brownies:
¾ cup butter (melted and cooled)
1 1/3 cup sugar
¾ cup brown sugar
3 eggs
1 tbsp vanilla bean paste
¾ cup cocoa powder
1 cup all purpose flour
1 tbsp espresso powder
½ cup chopped hazelnuts
¾ cup chopped cremino chocolate
Mascarpone Whipped Cream:
8 oz mascarpone cheese
½ cup heavy cream
2 tsp vanilla bean paste
½ cup powdered sugar
Extras:
1 pint fresh raspberries
chopped toasted hazelnuts (optional)
Preheat your oven to 325 Fahrenheit and line a 9x9 pan with parchment paper.
First, prepare your chocolate by chopping it into ½ inch chunks—I like to chop it starting on the diagonal, that way you get a combination of chunks and thinner shards that melt into the batter beautifully.
Set aside.
In a large bowl, whisk together your butter, sugars, vanilla, and eggs. Whisk until smooth. Next, add in your cocoa powder, espresso powder, and vanilla and mix until combined. Add in your flour and chopped chocolate and fold together until fully incorporated.
Transfer the batter to your parchment-lined baking dish and smooth it out until you have an even layer.
Bake for 50-60 min.
You’re looking for a slightly crackly top and for the brownies to no longer have any movement when you wiggle the pan. If you insert a toothpick, it should be well coated in crumbs and appear to need another minute or two. Do not given them another minute or two! Take them out and let them finish their cooking in the pan.
Let your brownies cool for at least 1 hour before removing them from the pan. Let them rest another 30 min before cutting into them.
I know it will be tempting, but while you’re waiting you can make your mascarpone whipped cream.
To a stand mixer with a whisk attachment, add the mascarpone and mix on medium speed and whip for 2-3min or until the mascarpone is soft and airy. Scrape the sides of the bowl and add the heavy cream, vanilla, salt, and powdered sugar. Mix on low until the mixture is smooth and free of any lumps (1-2min). Then, turn the mixer to medium speed and whip until stiff peaks form, about 3-4min. Set aside in the fridge until you’re ready to assemble your trifle.
For assembly:
There are a few different ways to assemble these, depending on how you’re serving them. I like to make individual portions, but a large format works great too! The nice thing here, is that once all the components are made, you can get creative and layer it however you like.
My favorite way to have these are in a mini trifle dish or jar. Start by taking a square (or two) of brownie and breaking it into bite-sized pieces. To your jar/dish, add a layer of brownie bits, followed by a layer of your whipped cream mixture, and a few fresh raspberries. Continue layering for as many layers as your dish allows, finishing with your mascarpone whipped cream as the top layer. Add a handful of fresh raspberries to garnish—chopped, toasted hazelnuts or shaved chocolate are also a great additional garnish!
These are really tasty while everything is freshly made—the slightly warm brownie, with the cool berries and cream are unbeatable. But this is also a great next-day dessert! Chill in the fridge for 6hrs, up to overnight, for more of a tiramisu vibe.
