How to make pastry queen Anna Polyviou's 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 

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

How to make Anna Polyviou’s Brownie Trifle:

Ingredients: 

  • 1 Tub Anna Polyviou Chocolate Brownie Cookie Dough
  • 1pk Berry-flavoured jelly crystals
  • 250ml Cream, thickened whisked
  • 1pt Blackberries
  • 1pt Strawberries
  • 1pt Raspberries
  • 1/4 Basil leaves

Method:

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. 

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