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Prep 40min (+2hr cooling, 30min standing and 2hr chilling time)
Bake 45minMakes 10 serves
These trifles are a complete contradiction in terms when it comes to eating them – they are rich yet refreshing, sweet yet tart, indulgent yet light – and that’s what makes them so good.
Ingredients
Brownie cake
200g good-quality dark chocolate (45-54% cocoa solids), chopped
185g butter, cubed
220g (1 cup) caster sugar
3 eggs, at room temperature, lightly whisked
1 teaspoon natural vanilla extract or essence
185g (1¼ cups) plain flour
30g (¼ cup) Dutch cocoa powder
¾ teaspoon baking powder
Minted custard cream
375ml (1½ cups) milk
8 sprigs fresh mint
3 egg yolks
2 tablespoons caster sugar
1 teaspoon natural vanilla essence or extract
500ml (2 cups) thickened cream, whipped to soft peaks
Sweetened raspberries
600g frozen raspberries
55g (¼ cup) caster sugar
1½ tablespoons lemon juice
Method
- To make the Minted Custard Cream, put the milk and mint sprigs into a medium saucepan. Bring just to a simmer over a medium heat. Remove from heat and stand for 30 minutes to infuse. Remove the mint sprigs. Use a balloon whisk to whisk the egg yolks and sugar together in a heatproof bowl. Gradually whisk in the milk mixture until smooth and well combined. Return to the heat and stir constantly with the whisk over medium heat until the mixture thickens enough to coat the back of a spoon (do not simmer). Remove from the heat and stir in the vanilla. Pass the custard through a sieve into a heatproof bowl. Cover the surface with plastic wrap and refrigerate for 2 hours or until chilled.
- To make the Brownie Cake, preheat oven to 160°C (140°C fan-forced). Grease a 20cm springform tin with melted butter and line the base with piece of non-stick baking paper. Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan and set aside to cool slightly. Use an electric mixer with a whisk attachment to whisk the sugar, eggs and vanilla until thick and pale and a ribbon trail forms when the whisk is lifted. Whisk in the melted chocolate mixture. Sift together the flour, cocoa and baking powder, add to the egg mixture and use a large metal spoon or spatula to fold in until just combined.
- Pour mixture into the prepared tin and spread evenly. Bake for 40-45 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about 2 hours). Use a large serrated knife to cut the cake in half horizontally and then break it into chunks.
- To make the Sweetened Raspberries, combine the frozen raspberries, sugar and lemon juice in a medium saucepan. Cover and cook over medium heat, stirring occasionally until the raspberries have just thawed. Remove from heat and set aside to cool.
- To finish the Minted Custard Cream, fold the whipped cream through the chilled custard.
- To assemble, layer the Custard Cream, Brownie Cake chunks, and Sweetened Raspberries and their juice in individual glasses.
Baker's Tips
- The Brownie Cake will keep in an airtight continer at room temperature for up to 4 days. The Minted Custard Cream and Sweetned Raspberries will keep in separate airtight containers in the fridge for up to 2 days.
- You can also layer this trifle on one large serving dish and serve in scoops.
Photography by Alan Benson.
This recipe is from Anneka's SBS Food online column, Bakeproof: Brownies.
CLICK HERE for more Bakeproof columns and recipes.
Prep 1hr (+ 2hr cooling time)Bake 30minMakes 10-12 serves
Fragrant, sweet and fresh, basil brings something truly special to this festive trifle. Layers of vanilla buttercake soaked with a basil and lemon syrup, creamy basil-infused custard and roasted strawberries make for a wonderful combination in this impressive dessert… I promise one serve won’t be enough!
Ingredients
125 ml (½ cup) pure (pouring / thin) cream
Small fresh basil leaves, to decorate
Buttercake
110g (¾ cup) self-raising flour
75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g butter, softened
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
Basil-infused custard
500ml (2 cups) milk
125ml (½ cup) pure (pouring / thin) cream
20 medium fresh basil leaves
75g (⅓ cup) caster sugar
2 tablespoons cornflour, sifted
3 egg yolks, lightly whisked
1 teaspoon natural vanilla essence or extract
Roasted strawberries
1kg strawberries, hulled and halved if large
75g (⅓ cup) caster sugar
Basil and lemon syrup
165g (¾ cup) caster sugar
125ml (½ cup) water
10 medium fresh basil leaves
60ml (¼ cup) strained fresh lemon juice
Method
- To make the Basil-infused custard, put the milk, cream and basil leaves into a medium saucepan. Bring just to a simmer over a medium heat. Remove from heat and stand for 30 minutes to infuse. Remove the basil leaves. Use a balloon whisk to whisk the sugar and cornflour together in a heatproof bowl. Gradually whisk in the milk mixture until smooth and well combined. Whisk in the egg yolks. Return to the heat and stir constantly with the whisk over medium heat until the mixture thickens and just comes to a simmer. Remove from the heat and stir in the vanilla. Pass the custard through a sieve into a heatproof bowl. Cover the surface with plastic wrap and refrigerate for 2 hours or until chilled.
- To make the Buttercake, preheat the oven to 180°C (160°C fan-forced). Grease a 20 x 30 cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
- Place both the flours, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is smooth, creamy and very pale in colour. Spoon the mixture into the lined tin and spread evenly using the back of a spoon. Bake in preheated oven for 18-20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool.
- To make the Roasted strawberries, preheat oven to 200°C (180°C fan-forced). Toss the strawberries with the sugar in a bowl. Spread over an oven tray in a single layer. Roast in preheated oven for 10 minutes, stirring gently after 5 minutes, or until the strawberries are soft but still holding their shape. Set aside to cool.
- To make the Basil and lemon syrup, combine the sugar and water in a small saucepan and site over medium heat until the sugar dissolves. Add the basil, bring to a simmer and simmer for 5 minutes or until reduced slightly. Stir in the lemon juice. Set aside to cool.
- To assemble the trifle, use a balloon whisk or a hand held electric whisk on medium speed to whisk the cream in a medium bowl until soft peaks form. Cut the buttercake into 3cm cubes and place half of the cake over the base of a 2-3 liter (8-12 cup) serving dish. Drizzle the cake with half the Basil and lemon syrup. Spread half the Basil-infused custard over the top. Spoon half the Roasted strawberries over the custard and then top with all of the whipped cream. Repeat the layering with the remaining ingredients finishing with the roasted strawberries. Decorate with the basil leaves and serve in large scoops.
Baker's Tips
- The butter cake can be made up to 3 days ahead of using. Keep in an airtight container at room temperature.
- The Basil-infused custard, Roasted strawberries and Basil and lemon syrup can all be made up to 3 days ahead of serving. Keep separately in airtight containers in the fridge.
- This trifle can be assembled up to 8 hours ahead of serving. Top with fresh strawberries, dust with icing sugar and decorate with basil just before serving.
This recipe is from Anneka's SBS Food online column Bakeproof: Christmas Baking with Herbs. Click here for more Bakeproof columns and recipes.
Photography by Alan Benson.
