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

Time 35m

Yield 12-14 servings.

Number Of Ingredients 12

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.