Ingredients (Serves 6-8)
For the Brownie Layer
- 200g dark chocolate - 150g unsalted butter - 200g light brown sugar - 3 large eggs - 100g plain flour - Pinch of salt
For the Mascarpone Cream
- 250g mascarpone - 300ml double cream - 2 tbsp icing sugar - 1 tsp vanilla extract
For the Boozy Cherries
- 200g jarred or frozen cherries - 2 tbsp cherry brandy or dark rum (optional) - 1 tbsp caster sugar
For the Fudge Swirl + Crumble
- 150g festive fudge (half for melting, half for crumbling)
Method
1. Make the Brownie Base
- Preheat oven to 180°C (160°C fan) and line a square baking tin. - Melt the chocolate and butter together until smooth. - Stir in the sugar, then beat in the eggs one at a time. - Fold in the flour and salt. - Pour into the tin and bake for 20-25 minutes until set but still fudgy. Cool completely, then cut into cubes.
2. Prepare the Boozy Cherries
- Gently heat the cherries, sugar and cherry brandy in a saucepan until syrupy (5-10 minutes). Let cool.
3. Whip the Mascarpone Cream
- Beat mascarpone, cream, icing sugar and vanilla until soft peaks form. Chill until ready to use.
4. Make the Fudge Sauce
- Melt half the butter fudge with 2 tbsp double cream over low heat until smooth and glossy. - Add a splash of hot water if needed for drizzling consistency.
5. Assemble the Trifle
In a large glass bowl or individual glasses, layer: - Cubes of brownie - Spoonfuls of cherries and syrup - Mascarpone cream - A drizzle of fudge sauce - Crumble over some butter fudge Repeat layers, finishing with cream, extra fudge sauce, and a final snow-like sprinkle of fudge crumble on top.
Optional Extras
- Garnish with chocolate shavings, gold dust, or sugared cranberries for an extra festive finish. - Swap brownies for Christmas pudding chunks if you want it to be even more festive!