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Trifle with brownie & salted caramel

Desert, serves 4


Making the salted caramel
• ½ tsp JOZO Fine Himalayan salt
• 125 ml whipping cream
• 200 g sugar
• 75 ml water
• 75 g butter

• 125 ml whipping cream
• 2 tbsp. sugar
• 250 g mascarpone
• 2 small brownies or 1 large brownie (ready made)
• Handful of roasted almonds chopped coarsely


1. Pour the sugar and water into a saucepan, on a low heat.

2. Slowly bring to the boil. Do not stir! Allow to bubble until the mixture starts to turn an attractive golden colour. Only then stir the caramel with a whisk.

3. Add the butter and stir until fully melted.

4. Add the whipping cream. The mixture will bubble wildly, but continue to stir until the caramel sauce starts to thicken. Switch off the heat and allow the sauce to cool for a few minutes.

5. Then add half a teaspoon of Himalayan salt and stir through the sauce.

6. Pour the caramel sauce into a jug.

7. Whip the cream with 2 tablespoons of sugar until slightly thickened. Stir the mascarpone and add the whipped cream with a spatula.

8. Cut half of the brownie into small blocks.

9. Take 4 serving glasses and create layers of brownie, mascarpone cream mix and caramel sauce. Finish with the caramel sauce.

10. Sprinkle with chopped almonds.