1 brownie mix, baked according to box directions and cut into 3/4-inch cubes
1 recipe chocolate cream filling (see below)
1 cup cream, whipped
1/4 cup powdered sugar
1 teaspoon vanilla
4 maraschino cherries with stems
1/4 cup pecan pieces
This filling recipe will make enough filling for four individual trifle desserts. Double the recipe to make a full-sized trifle.
4 ounces cream cheese, at room temperature
1/2 cup semi-sweet chocolate chips
3 large egg whites
2/3 cup granulated sugar
1 envelope unflavored gelatin (.25 ounces)
2 tablespoons water
Baker’s note: If a double boiler is unavailable, you can make one by placing a small shallow bowl upside down in the pan of simmering water. Then set the bowl with egg mixture on top so that it’s close enough to the steam that it will heat up. (Do not let the bottom of the bowl touch the water.)
Baker’s note: We found that the bowls of free-standing mixers are too deep for the amount of egg white mixture of this particular recipe; therefore, the egg whites don’t get beaten sufficiently to create the necessary volume and stiffness to form peaks. We recommend using a handheld electric mixer, instead.
In each of four trifle dessert dishes, layer the ingredients beginning with brownie cubes. Add the chocolate filling and then the whipped cream. Repeat. Each layer will be quite thin to prevent overflowing. Garnish each dessert with a maraschino cherry and sprinkle with the pecan pieces.