Cappuccino- Cream Trifle

Cappuccino- Cream Trifle
Cappuccino- Cream Trifle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup granulated sugar

  • 2

    Tbs corn starch

  • 2

    tbs + 1/4 tsp unsweetened cocoa powder

  • 2 1/4

    cups milk

  • 4

    large egg yolks,lightly beaten

  • 2

    tsp vanilla

  • 8

    oz sour cream

  • 1

    oz bittersweet chooclate,coarsely grated

  • 2

    cups heavy cream

  • 2

    tbs confectioner's sugar

  • 3/4

    cup brewed expresso or strong coffee, cooled

  • 3

    tbs dark rum

  • 1

    14 oz chocolate, marble or pund cake , cut into 16 slices, slices halved

Directions

1. In saucepan,combine sugar, cornstarch and 2 tbs cocoa; whisk in milk. Bring to a boil over medium heat, stirring constantly;boil one minute until thickened slightly. Remove from heat. Whisk in egg yolks. return saucepan to medium low heat;cook,stirring, until low boil starts. Cook, stirring 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. 2.In large bowl, combine sour cream and 1/4 cup of custard;fold in remaining custard, then grated chocolate. In a electric mixer, beat heavy cream and confectioner's sugar until soft peaks form. In a one cup measure, combine coffee( expresso) and rum. 3.In bottom of a 3 qt Trifle dish, arrange 4 cake slices, cutting to fit if neccesary. Drizzleon 1/4 cup of coffee mixture, Spread with half of custard mixture. Top with four cake slices'drizzle with 1/4 cup of coffee mixture, top with half of the whipped cream. repeat with four cakes slices, drizzle with remaining coffee mixture,add reamining custard. Add last 4 slices of cake, top with remaining whipped cream. 4. refrigerate overnight. Dust with cocoa powder and top with chocolate shavings prior to serving

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