Chocolate Brownie Dessert Glass

Preheat your oven to 175°C (160°C fan-assisted). Line a roughly 20x20 cm baking pan with parchment paper. Melt the dark chocolate and butter in a heatproof bowl over a double boiler or in the microwave, then stir until smooth. In another bowl, whisk the sugar with the eggs and vanilla extract until light and fluffy. Add the melted chocolate mixture and fold to combine. Sift in the flour, cocoa powder, and salt, then gently mix until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the edges are set but the center is still slightly gooey. Let it cool completely, then crumble it coarsely.

In a cold bowl, whip the cold heavy whipping cream with the powdered sugar and cocoa powder until soft peaks form. Gently fold in the mascarpone cheese until you have a smooth, creamy consistency. Be careful not to over-whip the cream.

Take 4 dessert glasses. Layer a portion of crumbled brownie at the bottom of each glass, then spoon a layer of chocolate cream on top. Sprinkle with fresh berries. Repeat the layering until the glasses are full. Garnish the top with chocolate shavings and a few fresh berries. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.