At the Book People, we’re not shy of indulging our sweet tooth from time to time and what better way to prepare for the choco-licious Easter weekend than with a scrumptiously chocolate dessert…
One of our best new baking books is My Busy Kitchen from Alex Hollywood – the wife of Great British Bake Off judge Paul – and in it she has recipes for all sorts of sweet treats inspired by her multi-cultural upbringing. Below you can find out how to make her Ginger and Blackberry Chocolate Brownie Trifle. Trust us when we say it’s delicious…
Available for just £6.99 (saving £18 off the RRP) from the Book People, you’ll find this alongside many other sumptuous recipes in the book. It’s sure to be a hit!
With thanks to Hodder.
Ginger and Blackberry Chocolate Brownie Trifle
- 2 x 100g bars Green & Blacks ginger chocolate
- 350ml double cream
- 1 tbsp Greek yoghurt
- 400g mascarpone cheese
- 1 quantity of brownies, broken into bite-sized chunks
- 1–2 tbsp ginger wine
- 250g fresh blackberries
- 50g good-quality dark chocolate (80% cocoa solids)
- 50g toasted flaked almonds
Melt the ginger chocolate in a heatproof bowl placed over a saucepan of boiling water (make sure the bowl doesn’t touch the water), then set aside to cool slightly.
Whip the cream into soft peaks, then fold in the yoghurt.
Beat the mascarpone into the cooled melted chocolate.
Arrange half the brownies in the bottom of a pretty bowl or glass jug. Sprinkle with a little of the ginger wine, then layer half the blackberries, half the chocolate mixture and half the cream on top.
Repeat these layers and use the back of a spoon to ‘peak up’ the top layer of cream.
Grate the dark chocolate over the surface and sprinkle with the almonds. Keep chilled until serving.