The trifle is dessert’s Cinderella — a rags-to-riches tale of how a slice of leftover cake, a splash of alcohol and some pedestrian custard can be turned into a sumptuous dessert to swoon over. And what’s not to like? Cream, fresh fruit, cake layered into a perfect sweetness that can be tailored to child and adult tastes alike.
While the trifle might be old — it’s an 18th century dessert, after all — it’s seeing a resurgence in kitchens around the world. There are the trifles like your mum makes with custard, sponge and jelly and then there’s the trifle to die for — a modern twist on a golden oldie that will have your guests coming back for more.
This choc-berry trifle is the latter. Its connection to the traditional trifle is loose, sharing only the layered structure and basic cake and cream elements, but it’s a decadent dessert that’s easy to prepare and sure to become one of your entertaining staples.
(makes 4 generous serves)
- 1 packet of brownie mix (don’t forget to read the packet for any extra ingredients)
- 180 grams white cooking chocolate
- 200 millilitres of thickened cream (suitable for whipping)
- 2 punnets of fresh strawberries (or other berries to suit your taste)
- 2 tablespoons of Drambuie (optional)
- 4 glasses, to serve
Want to bake your own brownies from scratch? Try this delicious brownie recipe >>
- Bake the brownies according to the instructions on the packet. We used Adriano Zumbo’s to-die-for chocolate chunk brownies and substituted out the butter with 125 grams of coconut oil for a more nutty flavour.
- Once the brownies have finished baking, remove them from the oven and drizzle over a tablespoon or two of Drambuie and leave them to cool in the pan.
- While the brownies are cooling, melt the white chocolate in a bowl over a saucepan of simmering water. Don’t heat it up too quickly or it will seize. Once it has melted, set it aside for a few minutes to cool slightly.
- Next, whip the cream in a small bowl. Once it is whipped, stir through one of the punnets of strawberries that have been washed, hulled and diced. Then, slowly stir through the melted chocolate until it is well-combined.
- Now, using the serving glasses as a guide, cut eight circles from the brownie pan. Put one circle of brownie into the base of each glass then decorate the sides of the glass with sliced strawberries. Spoon the white chocolate cream into the centre, pop another layer of brownie on top then decorate with the remaining fruit.
- Pop the trifles into the fridge to cool and set slightly before serving as an after-dinner decadent treat.