I call this trifle but in the traditional sense it isn't - more of a layered dessert but am going to stick to Trifle.
After making my Red Velvet Trifle yesterday I proceeded to make this dessert. This one has layers of cream, Chocolate Brownie, Italian Custard Cream, Chocolate Mousse, Brownie and then another layer of the custard cream. So so so nice. I have never had Italian custard cream before and must say that it is so yummy. Pretty much custard but oh so much better than the store bought one and a lot thicker too.
I used the Chocolate Mousse recipe that I always use - can be found here.
Basic Brownie Recipe
- 400g caster sugar (2 cups)
- 225g butter, melted
- 60g cocoa powder
- 1 teaspoon vanilla extract
- 4 eggs
- 225g plain flour (1 cup)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 60g walnut halves
1. Mix all ingredients in the order given.
2. Bake at 180 C for 20 - 25 minutes in greased baking tin.
3. Cool and cut out circles with circle cookie cutter.
Tip: I halved the mix and baked in two pans so I could cut at least 16 circles to fit in the cups. I reduced cooking time to 15mins - I did over cook on purpose as I have put the yummy goodness to add with it.
RECIPE: ITALIAN CUSTARD CREAM (Makes about 3 cups, enough to fill and ice one 9-inch cake) from Baking with Cake Boss book.
2 1/2 cups whole milk
1 tablespoon pure vanilla extract
1 cup sugar
2/3 cup cake flour, sifted
5 extra-large egg yolks
2 teaspoons salted butter
Put the milk and vanilla in a saucepan and bring to a simmer over medium heat.
In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer. Ladle a cup of the milk-vanilla mixture into the bolw and beat to temper the yolks.
Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute. As you are beating, move the pot on and off the flame so that you don’t scramble the eggs.
Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl. Let cool, cover with plastic wrap, and refrigerate at least 6 hours. Will keep for up to 1 week.
2 1/2 cups whole milk
1 tablespoon pure vanilla extract
1 cup sugar
2/3 cup cake flour, sifted
5 extra-large egg yolks
2 teaspoons salted butter
Put the milk and vanilla in a saucepan and bring to a simmer over medium heat.
In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer. Ladle a cup of the milk-vanilla mixture into the bolw and beat to temper the yolks.
Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute. As you are beating, move the pot on and off the flame so that you don’t scramble the eggs.
Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl. Let cool, cover with plastic wrap, and refrigerate at least 6 hours. Will keep for up to 1 week.
