A tantalizing dessert trifle combining the best of everything.
Preheat oven to 175° C. Prepare cookie sheets, unlined and not greased.
In a light-coloured saucepan, melt the butter. Cook on medium heat until the solids drop to the bottom and just begin to brown and the butter smells nutty. Remove from heat.
Stir in the brown sugar until combined, followed by the salt and 1tsp vanilla extract.
Stir in the egg until thoroughly combined.
Stir in the flour until thoroughly combined. Let cool to room temperature.
Once cooled, stir in the chocolate chips.
Spoon the dough onto the cookie sheets in their desired size, making sure to leave a good amount of space between each cookie.
Bake for 20 minutes, until almost crispy. (You want to bake them until they’re a bit crispier than usual.) Remove from oven and let cool on a cooling rack.
In a large bowl, combine the cream and the mascarpone. Whip with a balloon whisk until soft peaks form. Whisk in the icing sugar and remaining vanilla extract and continue to whip until medium stiff peaks form.
Break the cookies into large pieces. Layer the cookies, whipped cream, blueberries, and raspberries as desired in the trifle glass. Refrigerate if not eating immediately.
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