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Category: Trifles
Prep Time: Cook Time: Total Time:
1/2 cup sugar
2 Tbsp cornstarch
2 Tbsp plus 1/4 tsp unsweetened cocoa powder
2-1/4 cups milk
4 large egg yolks, lightly beaten
2 tsp vanilla extract
8 oz sour cream
1 oz bittersweet chocolate, coarsely grated
2 cups heavy cream
2 Tbsp confectioners sugar
3/4 cup brewed espresso or strong coffee, cooled
3 Tbsp dark rum
1 (14-oz) chocolate or chocolate-marble loaf cake or pound cake, cut into 16 slices, slices halved.
In saucepan, combine sugar, cornstarch and 2 Tbsp of the cocoa; whisk in milk. Bring to a boil over medium heat, stirring constantly; boil 1 minute until thickened slightly. Remove from heat. Whisk in egg yolks. Return saucepan to medium-low heat; cook, stirring, until slow boil starts. Cook, stirring, 1 minute, until custard coats metal spoon. Strain through sieve into bowl. Stir in vanilla. Cover with plastic wrap directly on surface. Refrigerate until cold, about 2 hours.
In large bowl, combine sour cream and 1/4 cup of the custard; fold in remaining custard, then grated chocolate. In another bowl, beat heavy cream and confectioners sugar until soft peaks form. In 1-cup measure, combine espresso and rum.
In bottom of tall, straight-sided 3-qt trifle bowl or glass serving bowl (about 8-in. diameter), arrange 4 cake slices, cutting to fit if necessary. Drizzle on 1/4 cup of the espresso mixture. Spread with half of the custard mixture. Top with 4 cake slices; drizzle with 1/4 cup of the espresso mixture. Top with half of the whipped cream. Repeat. Refrigerate overnight. Dust with cocoa powder; top with chocolate shavings, if desired.
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CAPPUCCINO-CREAM TRIFLE
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Category: Trifles
Prep Time: Cook Time: Total Time:
1/2 cup sugar
2 Tbsp cornstarch
2 Tbsp plus 1/4 tsp unsweetened cocoa powder
2-1/4 cups milk
4 large egg yolks, lightly beaten
2 tsp vanilla extract
8 oz sour cream
1 oz bittersweet chocolate, coarsely grated
2 cups heavy cream
2 Tbsp confectioners sugar
3/4 cup brewed espresso or strong coffee, cooled
3 Tbsp dark rum
1 (14-oz) chocolate or chocolate-marble loaf cake or pound cake, cut into 16 slices, slices halved.
In saucepan, combine sugar, cornstarch and 2 Tbsp of the cocoa; whisk in milk. Bring to a boil over medium heat, stirring constantly; boil 1 minute until thickened slightly. Remove from heat. Whisk in egg yolks. Return saucepan to medium-low heat; cook, stirring, until slow boil starts. Cook, stirring, 1 minute, until custard coats metal spoon. Strain through sieve into bowl. Stir in vanilla. Cover with plastic wrap directly on surface. Refrigerate until cold, about 2 hours.
In large bowl, combine sour cream and 1/4 cup of the custard; fold in remaining custard, then grated chocolate. In another bowl, beat heavy cream and confectioners sugar until soft peaks form. In 1-cup measure, combine espresso and rum.
In bottom of tall, straight-sided 3-qt trifle bowl or glass serving bowl (about 8-in. diameter), arrange 4 cake slices, cutting to fit if necessary. Drizzle on 1/4 cup of the espresso mixture. Spread with half of the custard mixture. Top with 4 cake slices; drizzle with 1/4 cup of the espresso mixture. Top with half of the whipped cream. Repeat. Refrigerate overnight. Dust with cocoa powder; top with chocolate shavings, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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