Brownie Strawberry Trifle
For the love of chocolate and strawberry season I decided to create this trifle. Trifles can be made the day ahead, and kept in the refrigerator until time to serve. I can imagine this would be just as delicious with fresh peaches or raspberries!!
Servings
15-20people
Cook Time
45minutes
Servings
15-20people
Cook Time
45minutes
Ingredients
Custard
Brownie
Whipped Cream
Strawberries
Instructions
Custard
  1. Wisk together egg yolks and set aside.
  2. In a medium saucepan, mix together sugar and cornstarch until completely combined. Slowly add milk, mixing constantly to insure there are no lumps. Cook over medium-low heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly add 2 cups of the hot mixture to the beaten egg yolks, whisking constantly; you want to add this slowly, so as not to make scrambled eggs!
  3. Whisk tempered egg yolks back into saucepan. Return heat to medium-low. Stirring constantly, bring to a boil. Boil, stirring, for 1 minute.
  4. Pour custard into a bowl. Stir in vanilla. Place plastic wrap directly on top of custard and refrigerate until chilled. If you need to do this in a hurry; place bowl of custard in an ice bath and stir until cold.
Brownie
  1. Bake your favorite brownies. Let cool completely. Lift the foil from the pan to remove the brownies. Place on a cutting board and cut into ½ inch pieces. Set aside while you whip the cream and slice the berries.
Whipped Cream
  1. Put mixing bowl in the freezer for 10 minutes; this will help your cream to whip faster.
  2. Remove mixing bowl from freezer. Add whipping cream and whip on high speed just until cream begins to thicken. Shut the mixer off; add sugar. Continue beating on high speed until cream will form a stiff mound, do not overbeat.
Strawberries
  1. Wash and dry strawberries. Remove stems and slice into ¼ inch thick slices. Do this right before assembly.
Assembly
  1. Using a 10 inch round 6 inch deep glass bowl, first layer in ¼ brownie cubes, ¼ of the custard, ¼ of the whipped cream, and ¼ of the sliced strawberries. Continue layering until all ingredients have been used. Cover and refrigerate until serving time.
Recipe Notes

For the brownie portion, I like to use the recipe on the GHIRARDELLI Chocolate SWEET GROUND CHOCOLATE can.  Double the recipe and use a 13 x 9 pan foil lined pan that has been greased with cooking spray.  Chopped walnuts are an option.