A tantalizing dessert trifle combining the best of everything.


  • 1/2 cup Western Star Original Butter

  • 1 cup brown sugar (lightly packed)

  • 1/2 tsp salt (coarse)

  • 1 tsp vanilla extract

  • 1egg

  • 1 cup flour (all-purpose)

  • 1 cup chocolate chips

  • 2 cups (500ml) Anchor Pure Cream

  • 2/3 cup mascarpone

  • 1/2 cup icing sugar

  • 2 tsp vanilla extract

  • Blueberries

  • Raspberries


  • 1.

    Preheat oven to 175° C. Prepare cookie sheets, unlined and not greased.

  • 2.

    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.

  • 3.

    Stir in the brown sugar until combined, followed by the salt and 1tsp vanilla extract.

  • 4.

    Stir in the egg until thoroughly combined.

  • 5.

    Stir in the flour until thoroughly combined. Let cool to room temperature.

  • 6.

    Once cooled, stir in the chocolate chips.

  • 7.

    Spoon the dough onto the cookie sheets in their desired size, making sure to leave a good amount of space between each cookie.

  • 8.

    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.

  • 9.

    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.

  • 10.

    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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