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Strawberry Brownie Trifle

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If you have just a little time but want a homemade dessert, this trifle, packed in small (8-ounce) glass jars rather than a bowl, is colorful and fun to serve. Strawberry season is here and it’s a great time to fine fresh local berries in the markets.

Strawberry choco truffle cropped

Strawberry Brownie Trifle

We picked up premade brownies and strawberry macarons, whipped a pint of cream and lightly sugared the fresh strawberries before assembling. It’s that easy.

Strawberry Brownie Trifle

1 dozen strawberries, rinsed, plugged and sliced in quarters
3 tablespoons sugar, divided use
1/2 pint whipped cream
1/4 teaspoon vanilla or almond extract
2 chocolate brownies cut into bite-sized pieces
4 French macarons, any color/flavor

Wash and dry 4 1-cup glass jars or dessert dishes. Set aside

Shake any drips of water off the sliced berries and sprinkle with tablespoon of the sugar. Set aside.

Whip cream to a soft peak stage, adding the vanilla and the remaining two tablespoons of sugar toward the end of the whipping.

When the cream is whipped, with a spatula put some into the bottom of each of the cups. (Reserve 4 strawberry quarters and 2 of the bite-sized brownie pieces for garnish.) Put a couple of strawberries and brownie pieces on top and add some more cream, smoothing it down. You want some of the bright red berry and dark chocolate to show through the glass. Continue until the glasses are full. Top with the last of the whipped cream, garnish with brownie bite and the strawberry. Add the macaron to the garnish.

You can top these loosely with plastic wrap and keep in the refrigerator until serving. Best to serve within an hour or so — and put the macaron on top as they are served so that it doesn’t get soggy.

Makes 4 servings.

From Bonnie Walker



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