Brownie Raspberry Chambord Whipped Cream Trifle
Author: Betsy Cohen
Prep time: 50 mins
Cook time: 40 mins
Total time: 1 hour 30 mins
  • Brownie:
  • 4 ounces unsweetened chocolate
  • 12 tablespoons (1-1/2 sticks) unsalted butter
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 4 eggs, room temperature
  • pinch of salt
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • Chambord whipped cream:
  • 2 cups heavy whipping cream
  • 3 tablespoons Chambord liquor
  • ¼ cup confectioners sugar
  • 8 teaspoons water
  • 2 teaspoons unflavored gelatin (approximately 1 packet)
  • Raspberry layers:
  • 36 ounces fresh raspberries
  • Special dish needed:
  • 9” trifle bowl
  1. For the brownie:
  2. Preheat the oven to 325º. Spray 9” x 13” baking pan with nonstick cooking spray and line with parchment paper. Set aside.
  3. Microwave the chocolate and butter together until melted. Set aside.
  4. Whisk together the flour and baking powder. Set aside.
  5. Place the eggs and pinch of salt into a mixing bowl. Mix on low speed for 20 seconds. Add the sugar. Mix on low speed until combined. While the mixer is on, add ½ of the chocolate mixture. Combine. Add ½ of the flour mixture. Add the vanilla. Alternate again until the remaining chocolate and flour mixtures have been thoroughly incorporated.
  6. Spread the batter into the prepared pan.
  7. Bake at 325º for 40 minutes. Remove from the oven and cool completely. Refrigerate for several hours or overnight.
  8. Once cold, cut into small pieces (approximately 2” x 2”) and set aside.
  9. For the Chambord whipped cream:
  10. Place the whipping cream into a large mixing bowl fitted with a balloon whisk. Add the Chambord and confectioners sugar. Mix on medium speed.
  11. While this is mixing, place the water into a small saucepan. Sprinkle with the gelatin and stir to combine. Stir over low heat until the gelatin dissolves. This happens quickly.
  12. Immediately pour the gelatin mixture into the whipping cream as soon as it forms soft peaks. Continue to beat just until stiff peaks form. Do not overbeat the whipped cream.
  13. To assemble the trifle:
  14. Place a layer of brownies on the bottom of the trifle bowl. Start at the outside and work your way in. They should be touching each other but not crammed in.
  15. Transfer ⅓ of the whipped cream over the brownies and use a small metal spatula to help spread it evenly around the top.
  16. Place a layer of raspberries, bottom side down, on top of the whipped cream. Start at the outside and work your way in. They should be right next to each other.
  17. Repeat the layering two more times, ending with raspberries on top.
  18. Refrigerate until serving.
  19. Betsy's tidbits:
  20. The gelatin should not be hot to the touch, just lukewarm when it is completely dissolved. You must work quickly when adding it to the whipped cream or the gelatin will set which will ruin the whipped cream.
  21. I beat the whipped cream on medium speed for better control. Too fast and the whipped cream will be done before the gelatin is dissolved.
  22. Pull out the prettiest 12 ounces of raspberries before you start layering your trifle so the top layer is highlighting the most gorgeous berries.
Additional time is needed for the brownie to cool in the refrigerator.
Recipe by Desserts Required at