Strawberry-banana Brownie Trifles And Vanilla Pudding

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 1/2 pints fresh strawberries, rinsed, wiped dry and sliced
• 1/4 cup superfine sugar or 1/4 cup granulated sugar
• 1/4 cup fresh orange juice
• 1 1/2 lbs bananas, sliced 1/2-inch thick
• 9 tablespoons unsalted butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 1/2 cup all-purpose flour, sifted
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 tablespoon butter, cut into pieces
• 2 teaspoons pure vanilla extract
• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 2 teaspoons vanilla extract
• 1 1/2 cups cold heavy cream
• 2 tablespoons confectioners' sugar
• sugared sliced almonds

Recipe

• 1 brownies:.
• 2 preheat oven to 350°f.
• 3 grease a 9" square baking dish with 1 tablespoon of the butter and set aside.
• 4 in a saucepan, melt the remaining 8 tablespoons butter and the chocolate over medium-low heat, stirring occasionally with a wooden spoon.
• 5 in a large bowl, combine the sugar and hot chocolate mixture, whisking until smooth.
• 6 add 1/4 cup of the flour and whisk to combine.
• 7 add 1 egg and whisk to combine.
• 8 add the remaining flour and egg and whisk to combine.
• 9 stir in the vanilla extract.
• 10 pour into the prepared dish and tap the bottom to release any air bubbles.
• 11 bake until set and a toothpick inserted into the center comes out clean, 25-30 minutes.
• 12 let cool completely before cutiing into 9 equal pieces.
• 13 yield:1(9")pan,=6-9 servings.
• 14 vanilla pudding:.
• 15 in a small saucepan, combine the milk, cream, sugar, cornstarch and salt and whisk to combine.
• 16 bring to a simmer and cook, whisking constantly, until the sugar is dissolved and the mixture starts to thicken, 3-4 minutes.
• 17 remove from heat.
• 18 in a medium bowl, whisk the eggs until pale and frothy, about 3 minmutes.
• 19 slowly add about 1/2 cup of the hot milk mixture, whisking to combine.
• 20 add the egg mixture to the hot milk mixture and return to the heat.
• 21 cook over medium-low heat, whisking constantly, for 1 minute.
• 22 bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 minutes.
• 23 remove from the heat and stir in the butter and vanilla.
• 24 transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming.
• 25 refrigerate until chilled, 4 hours or overnight, before serving.
• 26 yiled:4 cups,=4-6 servings.
• 27 fruit:.
• 28 in a bowl, combine the strawberries with the superfine or granulated sugar and 1 tablespoon of the orange juice.
• 29 cover and refrigerate for at least 1 hour and up to 3 hours.
• 30 in another bowl, toss the sliced bananas with the remaining 3 tablespoons of orange juice.
• 31 cover and refrigerate for up to 1 hour.
• 32 yield:6 cups macerated fruit with juice.
• 33 chocolate sauce:.
• 34 in a small, heavy saucepan, bring the cream to a bare simmer over low heat.
• 35 place the chocolate pieces in a mdeium bowl.
• 36 pour the cream over the chocolate and let sit for 2 minutes.
• 37 whisk in the vanilla and continue whisking until the sauce is smooth and thickens.
• 38 lest sauce cool to room temperature before serving.
• 39 yiled:1-1/2 cups.
• 40 whipped cream:.
• 41 in a large bowl, beat the cream until frothy and starting to thicken.
• 42 beat in the confectioners' sugar and continue beating until thickened and soft peaks form, about 2 minutes.
• 43 assembly:.
• 44 cut each 3" piece of brownie in half horizantally.
• 45 place the bottom halves, cut side up, in the bottom of 6 individual glass dessert bowls.
• 46 arrange 1/4 each of the bananas and strawberries over each brownie portion.
• 47 top with about 1/4 cup of the vanilla pudding.
• 48 arrange another brownie half over each pudding layer and repeat layering with fruit, drizziling the fruit with any juices that remain in the bowl.
• 49 top with pudding and drizzle about 2 tablespoons of cooled chocolate sauce over the top of each portion.
• 50 spread 1/3-1/2 cup of whipped cream on top of each trifle and garnish with sugar almond pieces.
• 51 enjoy!