Raspberry Trifles With Whipped Cream

Mini Brownie Trifles

  • Raspberry Sauce:
  • 2 Packages (170 grams each) Driscoll's Raspberries
  • 3 Tablespoons granulated sugar
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/4 Tsp. vanilla extract
  • Brownies:
  • 115 grams unsweetened chocolate, coarsely chopped
  • 180 grams unsalted butter, cut into cubes
  • 200 grams granulated sugar
  • 1 Tsp. vanilla extract
  • 1/2 Tsp. salt
  • 130 grams all-purpose flour
  • 3 large eggs
  • Raspberry Whipped Cream
  • 240 ml heavy cream
  • 3 Tablespoons confectioners' sugar, sifted
  • 1/2 Tsp. vanilla extract
  • 2 Tablespoons raspberry sauce, see ingredients above
  • Driscoll's Raspberries for garnisch

30 minutes | 6 - 8 trifles | dessert

Raspberry Trifles With Whipped Cream

These wonderfully rich mini chocolate raspberry trifles are delightfully decadent and adorable too!



Raspberry Sauce
In a medium saucepan, stir together raspberries, sugar and lemon juice. Heat over medium heat, stirring often, 7 to 10 minutes or until raspberries are broken down. Remove pan from heat and stir in vanilla. Strain sauce through a fine mesh sieve to remove seeds. Allow sauce to cool completely. Cover and place in refrigerator for at least one hour or overnight. 

Preheat oven to 180°C. Line an 8 × 20 cm baking pan with foil and spray with nonstick cooking spray.
Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 2 to 3 minutes or until butter is melted. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt until fully incorporated. Gradually add in flour; stir until just combined.
Spread batter into prepared pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean; do not over bake. Cool completely.
Raspberry Whipped Cream
When you are ready to assemble the trifles, make the raspberry whipped cream. In a medium bowl, combine cream and confectioners’ sugar. Use an electric mixer on medium speed to beat the cream until stiff peaks form. Gently fold in vanilla and raspberry sauce until no streaks remain.
Use a small glass or round biscuit cutter to cut the brownies into 6 to 8 circular shapes. Once you have 6 to 8 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now 2 thinner circular brownies. Place a brownie at the bottom of each trifle dish or small glass. Spoon about 1 tablespoon of raspberry sauce onto each brownie. Add a layer of raspberry whipped cream and repeat layers once. Repeat with remaining ingredients. Garnish with fresh raspberries.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.