CAPPUCCINO CHERRY TRIFLE

Cappuccino Cherry Trifle image

Field editor Katie Sloan of Charlotte, North Carolina says, "This is a rich dessert that's as pretty to look at as it is good to eat. It's the perfect complement to any meal."

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12-14 servings.

Number Of Ingredients 12

Previous Next

Ingredients

3/4 cup sugar
1/4 cup cornstarch
2 tablespoons instant coffee granules
1 tablespoon baking cocoa
1-1/2 cups milk
2 tablespoons water
4 large egg yolks, lightly beaten
2 teaspoons vanilla extract
2-3/4 cups heavy whipping cream
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
1 can (15 ounces) pitted dark sweet cherries
1 cup semisweet chocolate chips

Steps:

For custard, combine the sugar, cornstarch, coffee granules and cocoa in a large saucepan. Stir in milk and water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thick and bubbly. , Remove from the heat. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Refrigerate until cool., In a large bowl, beat cream until stiff peaks form. Fold 2-1/2 cups whipped cream into cooled custard. Set aside the remaining whipped cream for garnish., Place half of the cake cubes in a 3-qt. trifle bowl. Drain cherries, reserving juice; sprinkle cake with 3-4 tablespoons cherry juice. Top with half of the cherries, 1/3 cup chocolate chips and half of the custard mixture. Repeat layers. Garnish with reserved whipped cream and remaining chocolate chips.

Nutrition Facts : Calories 490 calories, Fat 31g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 194mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.