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GET A LITTLE TIPSY WITH OUR LUXE TRIFLE. IT’S A DREAM COME TRUE WITH LAYERS OF FUDGY BROWNIE, RUM-SOAKED RAISINS, ZESTY MASCARPONE CREAM AND RICH CHOCOLATE GLAZE
RUM AND RAISIN TRIFLE
SERVES 10-12
You will need a 5L trifle dish with 22cm diameter for this recipe.
400ml dark rum
150g raisins
3 x 475g packets store-bought brownie mix
1.2L thickened cream
1 cup (120g) pure icing sugar, sifted, plus extra to dust
2 tsp vanilla bean paste
Finely grated zest of 2 oranges
500g mascarpone
Chocolate coated raisins, to serve
CHOCOLATE GLAZE
80g caster sugar
100ml pure (thin) cream
100ml dark rum
100g dark (70%) chocolate, chopped
Place rum and raisins in a bowl and set aside for 30 minutes to soak. Grease three 22cm round cake pans and line base and side with baking paper.
Preheat oven and prepare brownie batter according to packet instructions, then divide among prepared pans. Drain raisins, reserving the rum, and scatter over brownies. Bake for 30 minutes or until set with a slightly soft centre. Cool completely in pans.
Place cream, icing sugar, vanilla and orange zest in the bowl of a stand mixer fitted with the whisk attachment and whisk to stiff peaks. Whisk in mascarpone until stiff and thick. Fold in 100ml reserved rum.
Place one brownie in the base of a 5L trifle dish, soak with 100ml of reserved rum and spread with one-third of the cream mixture. Repeat layering with remaining brownies, rum and cream to create 3 layers of each, finishing with the cream. Chill.
For the glaze, place sugar and 2 tbs water in a small saucepan over medium heat. Cook, swirling the pan occasionally, for 3-4 minutes until a golden caramel then add 2 tbs warm water (caramel will seize). Bring to a simmer, gradually
