Strawberry Chocolate Brownie Trifle
Layers of fudgy brownies, silky chocolate pastry cream, fresh strawberries, and whipped cream make this strawberry chocolate brownie trifle a quick yet decadent dessert for any occasion.
Equipment
- 1 Pressure cooker for prepping pastry cream
Ingredients
Main ingredients
- 0.5 batch Fudgy chocolate brownies cut into 1-inch cubes
- 3 cups Chocolate pastry cream
- 4 tablespoon Kahlua or milk for soaking brownies
- 8 oz Fresh strawberries chopped
- Icing sugar for dusting before serving
- 1 cup Chilled whipping cream for whipped cream
- 1 tablespoon Sugar to sweeten cream
- 1.5 teaspoon Vanilla extract
Instructions
Instructions
- Cut the brownies into 1-inch cubes and set aside for layering.
- Whip chilled cream with sugar and vanilla until soft peaks form.
- Start layering in trifle dish or clear glasses: add brownie cubes to the bottom.
- Drizzle kahlua or milk over brownie pieces evenly for soaking.
- Spread chocolate pastry cream over soaked brownies.
- Add chopped strawberries on top of the pastry cream layer evenly.
- Spoon or pipe whipped cream as the top layer.
- Repeat layers: brownie, pastry cream, strawberries, and whipped cream as needed.
- Chill assembled trifle in the fridge for at least 60 minutes before serving.
- Dust the top with icing sugar and extra strawberries for garnish before serving.
Notes
Swap Kahlua with milk for a kid-friendly version. Store leftovers in airtight containers and consume within 2 days. For prep ahead, freeze brownie cubes separately.