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Brownie Trifle
  • Prep
  • Total
  • Serving

Espresso Brownie Trifle


Old school becomes new again! Embrace the “newstalgia” trend by satisfying customers’ cravings for simpler times while appealing to Gen Z’s interest in retro foods. Espresso-soaked brownies layered with Mascarpone, Whipped Cream, and boozy strawberries offer a rich mix of flavours and textures. Garnish with mint and pair with Eggnog for a comforting taste of the past.

Did you know?
Newstalgia reinvents nostalgia by combining familiar elements with a modern twist, resulting in something fresh and relevant. It draws on its essence to create innovative experiences, especially with food. This trend can increase traffic by attracting a diverse audience—those who cherish the past and those who are intrigued by it!

View The Recipe

Ingredients

  • Brownie

    • 225 g Butter, unsalted
    • 175 g Chocolate Callets, semi-sweet
    • 50 ml Espresso
    • 4 each Eggs
    • 300 g Sugar
    • ½ tsp Salt
    • 50 g Cocoa Powder
    • 75 g Flour
    • 150 g Dark Chocolate Chunks

  • Mascarpone Cream

    • 250 ml Whipping Cream
    • 25 g Icing Sugar
    • 250 g Mascarpone
    • 2 tsp Vanilla Extract

  • Drunken Strawberries

    • 250 g Strawberries, hulled & quartered
    • 50 ml Rye 
    • 1 bunch Mint, minced
    • 25 g Sugar

Directions

  1. To prepare the Brownie: Combine unsalted butter and semi-sweet chocolate chips in a mixing bowl. Melt them over a pot of boiling water, then mix in the espresso.
  2. In another bowl, whisk together eggs, sugar, and salt until smooth. Pour in the espresso-chocolate mixture and mix thoroughly.
  3. Integrate cocoa powder into the mixture, followed by flour. Stir until just combined, then gently fold in dark chocolate chunks.
  4. Pour the brownie batter into a greased 20 cm square pan lined with parchment paper. Bake at 175°C for approximately 45 minutes until the edges slightly pull away and the centre sets. Allow to cool on a wire rack.
  5. For the Strawberries: Combine all ingredients and let sit for at least 30 minutes. Refrigerate until ready to use. Retain the liquid from the berries for garnishing.
  6. For the Mascarpone Cream: Whisk Whipped Cream and powdered sugar until soft peaks form. In a separate bowl, gently combine mascarpone and vanilla.
  7. Gradually add Mascarpone to the whipped cream, whisking until thickened with firm peaks. Avoid over-beating to prevent splitting.
     

Recommended Products

We recommend you use these Saputo products for this dish!

Mascarpone

Mascarpone

Imported from the Italian region of Lodi and free of added preservatives, this Mascarpone is made from Italian cream and simple ingredients.

33 percent Whipping Cream

33% Whipping Cream

Ideal for a variety of applications, our 33% whipping cream is available in cartons, totes and bulk packaging.

Egg Nog

Eggnog

Our Eggnog is made from a blend of eggs and milk and seasoned with spices such as nutmeg to give it a rich and creamy flavour.

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