Tiramisu Brownie Trifle

The Pampered Chef ® Tiramisu Brownie Trifle

I knew I had a recipe for a brownie trifle somewhere, but I couldn’t find it! So pleased that I managed to find it again. Now I just need to make it and take a photo to share with you.  I last made this at a show back in 2010!!

60 ml sunflower oil, plus extra for greasing

2 packets (415 g each) chocolate fudge brownie mix

150 ml cold water

2 eggs, beaten

5 tablespoons (non-creamy) coffee liqueur, divided

80 g dark chocolate (70% cocoa solids), broken into chunks, divided600 ml whipping cream, whipped to form fairly firm peaks, divided

3 tablespoons strong instant coffee granules

2 tablespoons hot water

500 g mascarpone cheese

1. Preheat oven to 180°C/fan 160°C/Gas 4. Lightly grease Medium Sheet Pan with sunflower oil and line base with non-stick baking paper; set aside. Place brownie mixes, cold water, 60 ml sunflower oil and the eggs in Stainless 6-Litre Mixing Bowl; mix thoroughly. Pour mixture into prepared pan; level surface. Bake 25–30 minutes or until tip of a sharp knife inserted into centre comes out clean. Remove pan to Stackable Cooling Rack; cool brownie in pan 10 minutes. Invert brownie onto cooling rack and remove pan; cool completely. Remove lining paper.

2. Transfer brownie to Large Grooved Cutting Board; cut into 2.5-cm cubes using Pizza Cutter (do not separate cubes). Using Chef’s Silicone Basting Brush, evenly brush brownie with 3 tablespoons of the coffee liqueur. Finely chop 70 g of the chocolate using Food Chopper; set aside.

3. Spoon some of the whipped cream (about 75 g) into Easy Accent® Decorator fitted with open star tip (so decorator is about 1/3 full); set aside. Place coffee granules in Prep Bowl, add hot water and stir well until coffee is dissolved; stir in remaining liqueur. Soften mascarpone cheese in Stainless 4-Litre Mixing Bowl using Master Scraper. Gradually stir in coffee-liqueur mixture until well combined. Add chopped chocolate and gently fold in remaining whipped cream until thoroughly mixed.

4. To assemble trifle, place one-third of the brownie squares into Trifle Bowl. Spread one-third of the mascarpone mixture evenly over brownies. Repeat layers two more times. Pipe reserved whipped cream in lines across top of trifle. Grate remaining chocolate over whipped cream using Rotary Grater. Serve immediately or refrigerate until ready to serve.

Yield: Serves 16 Per serving: per serving: Energy 1794kJ/432kcal; Protein 4.4g; Carbohydrate 29.2g; Sugars 17.7g; Fat 33.6g; Saturated Fat 20.4g; Fibre 0.1g; Salt 0.7g Cook’s Tip: To save time on preparation, the brownie can be made the day before, cooled and stored in an airtight container, until you are ready to assemble the trifle.

Raspberry, almond and white chocolate layered trifle

3 tubs (600g) Philadelphia type cheese 500g white chocolate 500ml double cream 2 packs (500g) amaretto biscuits 100g almonds 3 x 400g packs frozen raspberries / forest fruits etc – defrosted or fresh 1 jar seedless raspberry jam This is made in several stages: White chocolate mix 1. Melt 300g of white chocolate in the small micro cooker, with a tablespoon of cream for 30 seconds on medium power. Stir and repeat until melted 2. Whip 300ml of the double cream in the small batter bowl with the double balloon whisk until firm 3. In a classic batter bowl mix the cream cheese and melted chocolate until smooth, and then add the whipped cream. Stir well and leave on one side Fruit layer Put aside a few whole raspberries. Place the jam and the rest of the fruit in the large micro cooker.  Microwave until just warm and the jam is incorporated into the fruit Toasted almonds (completely optional) Take a handful of almonds and chop (not too finely) with the food chopper. Place on the small bar pan and put in the top of an oven until lightly toasted OR put in the small omelette pan and cook on a medium heat until toasted Amaretto biscuits Put 12 biscuits on one side. Lightly crush the rest, so they are around 1/3 of their original biscuit size (you can do this in the packet with the baker’s roller) White chocolate and almond topping Keeping aside 2 squares melt the rest of the white chocolate with 3 tablespoons double cream. Grate the remaining almonds with the deluxe cheese grater into the grate container. Keep a spoonful on one side To assemble…. In the trifle bowl, place a third of the crushed biscuits, cover with a third of the fruit mixture, and a third of the white chocolate mix Repeat twice, finishing with a layer of the white chocolate mix. Top with the white chocolate and almond topping, and decorate using the set aside amaretto biscuits and raspberries. Finally, use the fine barrel or the microplane grater to cover with a dusting of white chocolate, stand back and take a bow! If the amaretto biscuits are too strongly flavoured for you, try substituting them for  another biscuit.

Chocolate-Raspberry Trifle!

600 ml milk 2 packets (47g each) vanilla flavour dessert (delight) mix 500 ml double cream, divided 175g milk or plain chocolate chips 1 jar (340g) seedless raspberry jam, divided 450g frozen raspberries (frozen weight) defrosted 400g shortbread biscuits or ginger nuts! 1.       In Stainless 4-litre mixing bowl combine 600 ml milk (measured out in Easy Read Measuring Jug) and dessert mixes.  Using Stainless Whisk, whisk thoroughly until light and creamy; leave to thicken 5 minutes. 2.     From the 500ml of double cream reserve 125ml of cream in Prep bowl (measurements on side of prep bowl). Now whip remaining cream in Stainless 2-litre mixing bowl using Stainless double balloon whisk until cream forms soft peaks (when you lift the whisk up soft peaks curl over and droop rather than stand straight up!) 3. Using Mix N’ Scraper gently fold whipped cream into dessert mixture (to fold start at the bottom of the mixture and slowly make a figure of eight from the bottom to the top.  Just enough to mix.  Cover and refrigerate. 4.     For ganache (a rich chocolate and cream topping), combine chocolate chips, reserved cream and roughly half of the compote/fruit spread in Small Microcooker.  Microwave, uncovered, on HIGH 40-60 seconds or until melted, stirring after every 20-second interval (Bamboo Spoon).  Stir until smooth and combined.  Using Adjustable Measuring Spoon reserve 4 tablespoons in Prep Bowl for decoration.  Pour remaining ganache icing into Easy Accent Decorator – fill from the top using Skinny Scraper.  Set aside. 5.     Place raspberries into Classic Batter Bowl.  Pour remaining compote over raspberries; stir gently with Bamboo Spoon.  Dip 10 of the shortbread rounds into reserved ganache and leave to set slightly on rectangle platter. 6.     Break shortbread into coarse pieces using Food Chopper on Large Cutting Board. 7.     To assemble trifle, place one-third of the broken shortbread into bottom of Trifle Bowl. Layer one-third of the raspberry mixture over shortbread.    Top with one-third of the cream dessert mixture and one third of the ganache.  Repeat layers two more times. Drizzle final portion of ganache evenly over cream dessert layer, starting in centre and moving outwards, to create a smooth top layer.  Spread gently using small spreader, if necessary.

The Pampered Chef ® Pina Colada Trifle Recipe

150 g sweetened (shredded) coconut (see Chef’s Corner) 2 cans (432 g each) pineapple chunks in juice 1 1/2 packets (285 g pack) Madeira cake 4 tablespoons white rum (optional) 1 jar (225 g) cocktail cherries (maraschino flavour), drained & patted dry, divided 1 jar (213 g) white marshmallow spread (see Chef’s Corner) 300 ml whipping cream, whipped to medium peaks 1. Microwave coconut in Small Micro-Cooker®, uncovered, on HIGH 2 – 2½ minutes or until golden brown, stirring every 30 seconds using Small Mix ‘N Scraper®, (see Chef’s Corner). Spread coconut out in a thin layer on a large plate to cool. 2. Drain pineapple chunks over Small Batter Bowl using small Stainless Mesh Colander, reserving juice. 3. Using Bread Knife, cut cakes into 2-cm cubes on Flexible Cutting Mat. Place cake in Stainless 6-Litre Mixing Bowl; sprinkle with 4 tablespoons rum, if desired. (Alternatively, use 4 tablespoons reserved pineapple juice). Set aside. 4. Set aside 3 cherries for decoration. Coarsely chop remaining cherries using Food Chopper on Cutting Board. Pat cherries dry with kitchen paper. 5. Mix marshmallow spread with 3 tablespoons of the reserved pineapple juice to soften in Stainless 4-Litre Mixing Bowl, (remaining juice can be set aside or discarded). Gently fold whipped cream and two-thirds of the toasted coconut into marshmallow mixture, until well combined. 6. To assemble trifle, place half of the cake cubes over bottom of Trifle Bowl. Place half of the pineapple chunks and half of the chopped cherries over the cake cubes. Spoon half of the coconut cream mixture over the pineapple, gently spreading to the edges. Repeat layers one more time. 7. Sprinkle remaining coconut over top of trifle and decorate with reserved cherries. Serve immediately or cover with lid and refrigerate for up to 8 hours until ready to serve. Yield: 16 Per serving: Energy 1506kJ/362kcal, Protein 9g, Carbohydrate 33.2g, Sugars 27.4g, Fat 25g, Saturated fat 16.8g, Fibre 1.9g, Salt 0.3g Cook’s Tip: Sweetened coconut can usually be found near the desiccated coconut in supermarkets. It looks similar to desiccated coconut but contains added sugar, water, salt and preservatives. If sweetened coconut is unavailable, substitute with desiccated coconut. It is essential to stir the coconut every 30 seconds when microwave cooking to obtain an even browning and prevent burnt hot spots. Marshmallow Spread can usually be found with the jams and spreads in supermarkets. If this product is unavailable, substitute with an extra 300 ml whipping cream, whipped to medium peaks. © 2014 The Pampered Chef used under license.