Jersey Milk Chocolate and Raspberry Brownie Trifle

**Brownie Preparation:** Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 9x9 inch baking pan with baking parchment.

Melt the Jersey butter and dark chocolate together in a heatproof bowl set over a pan of simmering water (or in the microwave in short bursts). Stir until smooth.

Remove from the heat and stir in the caster sugar, mashed Jersey Royal potato, and eggs until well combined.

Sift in the flour and cocoa powder. Gently fold until just combined, being careful not to overmix.

Pour the brownie batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached.

Let the brownie cool completely in the pan before cutting it into bite-sized pieces.

**Whipped Cream Preparation:** In a large bowl, whip the chilled Jersey double cream with the icing sugar and vanilla extract using an electric mixer until soft peaks form.

**Trifle Assembly:** In a trifle dish or individual serving glasses, layer the brownie pieces, fresh Jersey raspberries, and Jersey milk whipped cream. Repeat the layers until all ingredients are used, ending with a layer of whipped cream.

Garnish with extra raspberries and a dusting of cocoa powder, if desired.

Chill the trifle for at least 30 minutes before serving to allow the flavors to meld.