Death by Diva is my most requested recipe. It combines a little fruit, a little cheesecake, a little brownie and a whole lot of delicious.
- 36 strawberries (preferably organic)
- 2 pkgs (each 18 oz/510 g) Ghirardelli Double Chocolate Brownie Mix (see Note)
- 1 (20 oz/600 g) plain New York–style cheesecake
- 2 cups semisweet chocolate chips, melted
- ¼ cup white chocolate chips, melted
- 3 cups cream, whipped to stiff peaks
- Raspberry syrup (see Note)
- Chocolate syrup (see Note)
- 12 sprigs fresh mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to start this recipe at least half a day in advance, to allow time for the cooked brownies to cool, and the chocolate-coated strawberries to chill (in two stages).
1. Using a melon baller, scoop out the stem end of each strawberry to make a hole. Place the strawberries, hollowed-out sides down, on paper towels to absorb their juices. Refrigerate the strawberries until needed.
2. Prepare your grill for indirect cooking and preheat it to 190°C / 375°F.
3. Prepare the brownie mixes according to the package instructions, combining both batters in one bowl. Pour the batter into a parchment-lined 12-inch × 10-inch disposable aluminium pan.
4. Place the pan on the cool side of the grill. Bake until set, about 35 to 40 minutes. Remove the pan from the grill and let the brownies cool completely in the pan.
5. Fill the cavity of each hollowed-out strawberry with cheesecake (do not use the crust). Reserve leftover cheesecake.
6. Dip each strawberry into melted semisweet chocolate to half-coat them. Place the strawberries on a parchment-lined baking sheet. Chill until the chocolate is firm.
7. Drizzle the strawberries with melted white chocolate. Chill again until ready to serve.
8. Spoon the whipped cream into a piping bag fitted with a large tip. Set aside.
9. Pour a couple of tablespoons of raspberry syrup in the bottom of each of 12 martini glasses. Crumble the remaining cheesecake (do not use the crust) and divide among the martini glasses, filling each half full. Top the cheesecake with a drizzle each of chocolate and raspberry syrup.
10. Crumble the brownies and divide among the glasses, filling them three-quarters full. Drizzle more chocolate and raspberry syrup over the brownies. Top with another layer of crumbled brownies (you may have some brownies left over) and more chocolate and raspberry syrup.
11. Pipe whipped cream on top of each dessert. Garnish each with a cheesecake-filled strawberry and a sprig of mint. Serve the desserts with the remaining strawberries.
• Ghirardelli Double Chocolate Brownie Mix is available from some specialist retailers in Australia, including online.
• Danielle suggests Smucker’s PlateScapers raspberry and chocolate syrup; you could substitute any good-quality homemade or purchased dessert topping syrup.