Recipe: BERRY BROWNIE BRIOCHE LOAF
This is our take on a sweet 'trencher'. By slicing the top off a freshly baked brioche loaf, hollowing it out and filling it with layers of ganache, amaretto soaked shortbread, brownie, berries and cream cheese you'll end up with a complete masterpiece. Ideal for a picnic or afternoon tea.
- 1 round brioche loaf
- 250 g cream cheese
- 1 tbsp icing sugar
- 200 g shortbread
- 50 ml amaretto
- 200 g raspberries
- 200 g strawberries
- 80 ml double cream
- 200 g dark chocolate
- 200 ml double cream
- 1 tbsp caster sugar
- 1 slab chocolate brownie
- 1 lemon
PREPARE THE LOAF
Cut a ‘lid’ from the top of the loaf, then hollow out the loaf.
Mix the cream cheese with the icing sugar and spread it all over the inside of the loaf.
Now place the shortbread biscuits in a layer over the bottom of the loaf and pour the amaretto all over the biscuits.
PREPARE THE FILLINGS
To make the ganache bring a small pan bring the 80ml of double cream almost to a boil. Break up the chocolate into small pieces and pour over the cream. Leave it for a few minutes to melt, then stir to combine.
Meanwhile hull the strawberries and cut into slices.
Arrange the strawberries over the shortbread so that they cover it.
FILL THE LOAF
Pour the ganache over the strawberries and poke the brownie into it. Put the loaf in the fridge for 10 minutes to let it set.
Slice the raspberries into halves and arrange over the ganache so that they cover it.
Whip the 200ml of double cream with the zest of the lemon and caster sugar until it reaches soft peaks. Scoop the cream over the raspberries and spread it over them.
Replace the lid and wrap the loaf in clingfilm, compressing it. Put it in the fridge with a baking tray over the top with a heavy weight on top of that.
Leave for a few hours, or overnight.
Unwrap the loaf and slice into 8 wedges
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