Description
These mini brownie trifles layer fudgy brownies with creamy raspberry whipped topping and fresh berries for an elegant dessert.
Ingredients
- 9 by 9 inch pan baked fudgy brownies, cooled (for cubes/rounds)
- 2 cups fresh raspberries (for sauce)
- 1/3 cup granulated sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
- 1 1/2 cups cold heavy cream (for cream)
- 1/3 cup powdered sugar (for cream)
- 1 teaspoon vanilla extract (for cream)
- 3 tablespoons raspberry sauce (for cream)
- Fresh raspberries (for garnish)
Instructions
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook for 8 to 10 minutes, stirring often, until berries break down.
- Remove from heat and press the mixture through a fine mesh sieve to remove seeds. Cool completely.
- Cut the cooled brownies into small cubes or rounds fitting your serving glasses.
- In a chilled bowl, beat the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the vanilla extract and raspberry sauce until evenly combined.
- Place a layer of brownie pieces in the bottom of each glass.
- Spoon a tablespoon of raspberry sauce over the brownies.
- Add a layer of raspberry cream.
- Repeat the brownie, sauce, and cream layers once more, finishing with cream on top.
- Garnish with fresh raspberries before serving.
Notes
- These trifles assemble up to 6 hours ahead.
- Store refrigerated before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering/No-Bake Assembly
- Cuisine: American