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-> [Chocolate, Desserts, Fruits] -> [Mocha-raspberry trifle Recipe] |
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Mocha-raspberry trifle
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| Artist: |
_ |
| Categories: |
Chocolate, Desserts, Fruits |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Chocolate sponge cake | | 1/3
| cup | Kahlua | | 1
| lbs | Raspberries, fresh or frozen | | 3 1/2
| oz | Dark chocolate | | 1 1/3
| cup | Whipping cream | | | COFFEE CUSTARD | | 4
| | Egg yolks | | 1/4
| cup | Cornstarch | | 3/4
| cup | Sugar | | 1 1/2
| cup | Milk | | 1
| tbsp | Instant coffee powder | | 1
| tbsp | Water, hot | | 2
| tsp | Vanilla | | 1 1/3
| cup | Whipping cream |
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Procedures:
| 1 | Cut cake into 10-12 slices. | | 2 | Place half the slices in trifle bowl. | | 3 | Sprinkle evenly with half of the kahlua, top with half of the raspberries, sprinkle with 1/3 of the chocolate, spread with half of the custard. | | 4 | Repeat layers. | | 5 | Decorate with whipped cream, remaining dark chocolate and extra raspberries. | | 6 | Coffee custard: whisk egg yolks, cornstarch and sugar together in pan until smooth. | | 7 | Heat milk in separate pan, gradually stir into egg yolk mixture. | | 8 | Cook, stirring constantly until mixture boils and thickens. | | 9 | Add combined coffee, water and vanilla; cover surface with plastic wrap to prevent skin from forming, and cool to room temperature. | | 10 | Beat whipping cream until soft peaks form and fold into custard. |
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