Recipe | Serves 9

 

Ingredients

For the Brownie layer

• 6-8 squares leftover Brownies (about 300g) we use Vanessa's Brownie recipe. You could substitute other brownies or cake, but why not make extra brownies to take to someone as a gift

For the Raspberry Layer

• 400 g fresh or frozen raspberries

• 3 Tbsp castor sugar

• 4 Tbsp Gran Marnier or other orange liquor

For the Chestnut Mousse Layer

• 400g chestnut puree I buy this in ready-made packs from the supermarket. You can also get it in tins

• 200g good quality dark/vegan cooking chocolate if you want it extra chocolatey use 400g

• 3 Tbsp agave or maple syrup or coconut nectar or use sugar that has been dissolved

• 4-5 Tbsp coconut milk the kind you drink.

For the Coconut Creme Layer

• 2 400g tins coconut cream (800g total) put in the fridge for at least 1 hour

• 100 g icing sugar

​

Instructions

For the Raspberry Layer

1. Add all the ingredients to a saucepan and cook gently until the raspberries are soft and the sugar is dissolved.  Set Aside.

For the Chestnut Mousse Layer

1. Either microwave the chocolate or melt it gently in a bowl over a saucepan of hot water. Stir so it melts evenly

2. In a food processor or with a whisk, whip the chestnut puree, coconut milk & syrup so it forms a soft mousse.

3. Whip the chocolate into the chestnut mousse so it is all combined and smooth. 

For the Coconut Cream Layer

1. Remove the coconut tins from the fridge and scoop out the cold cream that has separated, discarding the 'water'

2. Whip together with the icing sugar until smooth and creamy with soft peaks.

 

To Assemble

1. In a large clear bowl add a layer of the brownies. Sprinkle with some extra Gran Marnier if you like!

2. Add the layer of raspberries 

3. Add the layer of the chestnut mouse, smoothing it out

4. Add the layer of whipped coconut cream, smoothing it out

5. Decorate with berries in pretty patterns. 

6. Pop in the fridge for at least 1/2 hour or until it's time to bring it to the table