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.

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.

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.

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.