Trifles are great for people like me who are very indecisive and love all sorts of flavours. They take me back to being younger when traditional trifles were all the rage. My version features my current obsession, chocolate and raspberry, as well as Nature’s Charm coconut custard and whipping cream which are seriously game changing when it comes to vegan baking. I’ve been lucky enough to work with them on this recipe and I think it really showcases how good these products are!

These trifles are single serve, and very easy to assemble. They’re also a great way to use up any leftover brownies (or even chocolate cake), I’d recommend making the brownies the day before though if you are making them specifically for this recipe, so that they are nice and cool before we start layering!

I think these are the perfect dinner party dessert as they are so easy to assemble, look rather fancy and you can have them ready in the fridge to wow your guests with after you’ve finished your main course! I think I might need to host a dinner party now just to serve them! Anyway, on to the recipe…

For the cake layer

1/2 batch of brownies, I love this recipe

Custard layer

Nature’s Charm custard

2 tbsp cacao powder

Cream layer

Nature’s Charm coconut whipping cream

1 tbsp pure maple syrup

Raspberries

Chocolate, for decoration

First get all the layers ready to assemble; I like to make the brownies the day before, or quite often I have leftover brownies to use up and these are a great thing to make with them!

For the cream layer, spoon the cream into a stand mixer with the maple syrup and whip gently for a minute or so until fluffy.

To make the chocolate custard, gently heat the Custard in a saucepan on a low heat, then stir in the cacao powder.

Crumble the brownies and place 1/4 cup of the brownie mixture in the bottom of each glass, pressing it down to make sure it is nicely compressed. Add a layer of raspberries, then 2 tbsp of the whipped cream mixture, followed by 1/4 cup of the chocolate custard.

Add another layer of the raspberries and then top with some more whipped cream, and chocolate shavings and any extra raspberries too.

Place the trifles in the fridge for half an hour to set then enjoy! Store in the fridge for upto 3 days.

Love, Mrs H xx