Chocolate tiramisu trifle
- Serves 10-12
- Prep time: 30 mins + 5 mins cooling | Cooking time: 25 mins
Rich chocolate and creamy tiramisu flavours come together in a generous trifle made for sharing. Layered and indulgent, it’s an easy showstopper for special gatherings or a festive dessert table.
Ingredients
- 1 cup fresh or frozen raspberries, thawed
- 1 cup (320g) raspberry jam
- Cocoa powder, to dust
- Fresh or frozen raspberries, to decorate
- Ferrero Rocher chocolates, to decorate
- Brownie
- 200g butter, chopped
- 150g dark chocolate, such as Whittaker’s Dark Chocolate, coarsely chopped
- 1 tbsp vanilla essence
- 1½ cups (330g) caster sugar
- 3 eggs, lightly whisked
- 1 cup (150g) plain flour
- ¼ cup (25g) cocoa powder
- Coffee cream
- 2 tbsp instant coffee
- 1 tbsp vanilla essence
- ¼ cup (55g) brown sugar
- ¼ cup (60ml) boiling water
- 750g mascarpone
- 500ml cream, whipped to soft peaks
Method
- Preheat oven to 170°C. Line a 27 x 18 cm cake pan with baking paper.
- To make the brownie, place the butter, chocolate, vanilla and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3-4 mins until smooth and glossy. Remove from the heat and set aside for 5 mins to cool.
- Add the eggs to the chocolate mixture and stir to combine. Sift the flour and cocoa powder over the chocolate mixture and stir until just combined. Pour into the lined pan and bake for 20-25 mins or until a skewer inserted into the centre comes out with a few moist crumbs. Set aside to cool completely before cutting into small squares.
- To make the coffee cream, combine the coffee, vanilla and brown sugar in a medium bowl and pour over the boiling water to dissolve. Cool to room temperature. Whisk in the mascarpone then fold in half the whipped cream.
- Combine the raspberries and jam in a bowl. Mash with a fork to make a sauce.
- Arrange one-third of the brownie squares in a 2.5-litre trifle bowl or large serving bowl. Top with half the coffee cream and drizzle with half the raspberry sauce. Arrange another layer of brownies. Top with coffee cream and raspberry sauce, finishing with a layer of brownies. Top with remaining whipped cream. Dust with cocoa powder and decorate with raspberries and Ferrero Rocher chocolates.
- Top it off: Sweet and crunchy, Ferrero Rocher Chocolates are perfect with a cuppa, and as an impressive topping to desserts like this trifle.