Raspberry & Brownie Mini Trifles

• Produce

  • 4 cups Raspberries

• Baking & Spices

  • 1 tbsp Granulated sugar

• Dairy

  • 1 cup Heavy whipping cream

• Other

  • one 8x8 inch pan of brownies, cut into bite-sized pieces

Found on rachelcooks.com

Description

Ingredients

• one 8x8 inch pan of brownies, cut into bite-sized pieces
• 4 cups of raspberries, divided
• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar

Directions

• Place 1 cup of the fresh raspberries in a fine mesh strainer placed over a bowl. Using a spoon, press the berries through the strainer so that the seeds remain in the mesh strainer. Discard seeds and set aside the pulp/juice. In a chilled mixing bowl, use a stand mixture and whip the cream and sugar together on medium speed until soft peaks form -- about 6 minutes. In a large trifle dish or individual dessert dishes, layer pieces of the brownie, then add whipped cream, and then raspberries. Repeat until all the brownies, whipped cream and raspberries are used up. Then drizzle with reserved raspberry sauce and serve immediately.