Chocolate Brownie & Summer Berry Trifle

Serves 4

I am using Mr jeffares blackcurrant cordial in this recipe. It is a delicious cordial made in Wexford that matches perfectly with the chocolate, custard and berries.

 

Vanilla Custard

400ml milk

200ml cream

1 vanilla pod

6 egg yolks

75g sugar

1 tbsp cornflour

 

Garnish

400g Chocolate brownies

4 tbsp raspberry Jam

100ml Mrjeffares blackcurrant cordial

350g fresh berries (Raspberries, Strawberries, blueberries)

250ml freshly whipped cream

 

Firstly, prepare the custard. Place the vanilla seeds and the milk and cream in a large saucepan and bring to the boil.

Meanwhile in a bowl, whisk the egg yolks, sugar and corn flour together until light and creamy.

Pour half of the boiled cream mixture onto the eggs and mix well. Return the mixture to the saucepan and cook over a low heat until the mixture coat the back of a wooden spoon. It is important to stir the mixture at all times to prevent it from curdling. Remove from the heat and transfer through a fine sieve into a bowl. Set aside until cool.

 

Slice the brownie into 3 equal layers and spread a thin layer of raspberry jam. Carefully stick the brownie layers back together.

Divide into thin slices and arrange in individual glasses. Retain a little of the sponge for the middle if you so desire.

Sprinkle with some freshly cut fruit, additional jam if desired, and generous dashes of Mrjeffares blackcurrant cordial.

Pour the custard over the sponge mixture and allow to cool for a couple of hours. Cover with cling film to prevent the formation of a crust.

Before serving spoon some whipped cream on the top and top with some more fresh berries.

 

Additional Notes:

If you wish you can put a spoon or two of blackcurrant cordial into the custard for an increased flavour.