Raspberry Chocolate Christmas Trifle

Chocolate Brownie Christmas Trifle

4.5 from 6 votes
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Servings: 30
Author: Daisy Edwards


Chocolate Brownie

Raspberry Coulis

  • 250 gm frozen raspberries
  • 100 gm sugar
  • juice 1/2 lemon

Chantilly Mascarpone Layer

Chocolate Custard

  • 200 gm milk chocolate
  • 2 Tbs sugar
  • 40 gm cornflour
  • 500 ml full cream milk


  • 1 punnet fresh raspberries
  • 1 flake chocolate


Chocolate Brownie

  • Prepare two 20cm brownie trays by lining with baking paper.
  • Pre heat the oven to 180 degrees Celsius.
  • Melt butter and chocolate in a saucepan over a low heat. Stir until smooth. Remove from the heat and add the sugar and cocoa, stir until combined.
  • Stir through the flour, vanilla, baking powder then the eggs.
  • Once the batter is combined pour 1/2 the mixture into each of the prepared tray.
  • Bake for approximately 45mins depending on your oven. Remove the brownies from the oven when the batter appears firm in the middle.
  • Cool brownies in the tray and cut when cool.

Raspberry Coulis

  • Place all the ingredient into a saucepan and heat on a low setting.
  • Use a stick blender to reduce the raspberries to a puree.
  • Continue to cook the sauce until the sauce has slightly thickened.
  • Remove from the heat and refrigerate until needed.

Chocolate Custard

  • Heat 400ml milk in a saucepan with the sugar (reserve 100ml milk)
  • Combine the reserved milk and the cornflour in a cup and stir until smooth.
  • When the milk is just under boiling point add the cornflour milk and stir until thickened.
  • Remove the sauce from the heat.
  • Break the chocolate into squares and add them to the chocolate.
  • Stir through the chocolate until it is melted.
  • Refrigerate until needed.

Chantilly Mascarpone

  • Combine all the ingredients in a bowl and refrigerate until needed.
  • Assembly
  • Use a cookie cutter to cut circles the same size as the serving cups.
  • Split the rounds into two thinner circles.
  • Place the mascarpone layer into a piping bag.
  • Place the cooled chocolate custard into a piping bag.
  • Place the cooled raspberry coulis into a piping bag.
  • Pipe a layer of chocolate custard into the bottom of the cups.
  • Press a brownie circle into the cups.
  • Add a layer of raspberry coulis to the cups.
  • Add 4 dots of Chantilly mascarpone to the layers.
  • Top with another round of chocolate brownie.
  • Cover the chocolate brownie with more chocolate custard.
  • Put a generous squeeze of Chantilly mascarpone on top and add a fresh raspberry to the top.
  • Sprinkle chocolate flake over the Christmas Trifle for decoration.