Easter recipe: How to make pastry queen Anna Polyviou's mouthwatering BROWNIE trifle

The ultimate Easter crowd pleaser: How to make pastry queen Anna Polyviou’s mouthwatering BROWNIE trifle

Pastry chef, Anna Polyviou, has shared how to make miniature brownie trifles
The trifles have a jelly base, a brownie crumb, whipped cream and fresh berries
Her easy dessert is perfect to make for the whole family in the lead up to Easter

By Amelia Roach For Daily Mail Australia

Award-winning pastry chef, Anna Polyviou, has shared how to make miniature mouthwatering brownie trifles described as the perfect Easter dessert.

Her decadent Berried Brownie Trifles are just one of the original recipes she has released that showcases her delicious Choc Brownie Cookie Dough.

To create the trifles Anna first prepared one packet of berry flavoured jelly according to packet instructions.

Pastry chef, Anna Polyviou, [pictured] has shared how to make miniature mouthwatering brownie trifles that are the perfect Easter dessert

Once ready she poured the liquid jelly into six serving glasses and placed them into the fridge to set overnight.

The next day she preheated her oven to 165 degrees Celsius and lined a tray with baking paper.

Anna then rolled out one tub of her Choc Brownie Cookie Dough, baked it according to instructions and once ready sat it aside to cool.

The brownies used to create the trifle crumb are Anna’s very own brand of tubs that are only $11 each and can be found at supermarkets around NSW

Once the brownie had cooled she placed it into a food processor and blitzed it until it formed into a crumb.

To assemble the trifle she first whipped 250ml of thickened cream until soft peaks formed and then took the jelly-filled glasses out of the fridge.

She placed two tablespoons of brownie crumb onto the jelly inside each cup and spooned whip cream on top.

To finish she arranged fresh strawberries, blackberries, raspberries and basil leaves on top of each dollop of whipped cream ready to serve and enjoy

Ingredients:

Method:

Prepare one packet of berry flavoured jelly according to packet instructions and pour it into six glasses, then put them into the fridge to set overnight.
Preheat the oven to 165 degrees celsius and line a tray with baking paper.
Roll out one tub of Choc Brownie Cookie Dough, bake it according to instructions and once ready sit it aside to cool.
Place it into a food processor and blitz it until it forms into a crumb, then placed it into a container.
Whip 250ml of thickened cream until soft peaks form and take the jelly-filled glasses out of the fridge.
Place two tablespoons of cookie crumb onto the jelly inside each cup and spoon whip cream on top.
Arrange fresh strawberries, blackberries, raspberries and basil leaves on top of each dollop of whipped cream to serve and enjoy.

To finish she arranged fresh strawberries, blackberries, raspberries and basil leaves on top of each dollop of whipped cream and enjoyed.

Her delicious brownie and berry flavoured miniature trifles are sure to please the entire family this Easter season.

Anna’s Choc Brownie Cookie Dough tubs are only $11 each and can be found at supermarkets around NSW.