Coffee & Chocolate Trifle Dessert

• 6 St Pierre Chocolate Chip Brioche Swirls

For the Chocolate & Coffee Mascarpone Frosting

• 150ml whipping cream
• 40ml espresso shot (or coffee liqueur for a boozy twist)
• 35g cocoa powder
• 80g icing sugar
• 250g mascarpone cheese

For the Whipped Cream

• 240ml heavy cream
• 2 tbsp icing sugar
• ½ tsp vanilla extract
• 45g grated chocolate

To decorate

• Chocolate brownies

To make the chocolate & coffee mascarpone frosting

1. Make the shot of espresso and set to one side to cool
2. Meanwhile, whip the cream until it forms stiff peaks and place to one side
3. Sift the cocoa powder and sugar into a bowl and add in the mascarpone cheese and espresso shot
4. Whisk together until you have a smooth, soft mixture
5. Add the whipped cream little but little, stirring gently until it is all mixed in

To make the whipped cream

1. Whip the heavy cream, sugar and vanilla extract together until stiff peaks start to form
2. Add in the grated chocolate and mix well throughout the whipped cream, leave a little of the chocolate for decoration at the end

To make the showstopper

1. Slice 5 of the Brioche Swirls in half horizontally and layer round a large trifle dish with the inside facing outward
2. Chop the 6th swirl into bite size pieces and use as decoration at the end
3. Fill the dish with the mascarpone frosting, whipped cream and brownie pieces until you have filled the dish
4. Decorate the top of the dessert with the remaining frosting, whipped cream, brownies and the chopped swirl
5. Add a sprinkle of grated chocolate as a finishing touch before serving to your guests

Don’t have a large trifle dish? This dessert can also be made into 6 individual pots, or any large serving dish that you have to hand.

Bon Appetit!