Chocolate Raspberry Trifle

By Marnie

Traditional English Trifle goes upscale with fresh raspberries, a rich custard layer and a dusting of cocoa. A clear trifle bowl lets your holiday guests see every layer in which they're about to indulge!

Ingredients

• CHOCOLATE CUSTARD
• 3 tablespoons cornstarch
• 1 tablespoon granulated sugar
• 1/8 teaspoon salt
• 2 cups milk
• 3 large egg yolks
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
• TRIFLE
• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1 loaf (10.75 oz.) frozen pound cake, thawed
• 2 tablespoons crème de cacao, divided
• 1/4 cup seedless raspberry jam
• 1/2 to 1 cup fresh raspberries, for garnish
• 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, (optional)

Preparation

Step 1

FOR CHOCOLATE CUSTARD:
COMBINE cornstarch, sugar and salt in medium, heavy-duty saucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat. Add 1 1/2 cups morsels; stir until melted. Press plastic wrap on surface; refrigerate.

FOR TRIFLE:
BEAT cream and sugar until stiff peaks form. Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve for top. In 2-quart straight-sided bowl, layer half cake slices, half crème de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, crème de cacao, jam and chocolate custard layers. Top with reserved cake strips, remaining whipped cream, and remaining morsels. Cover; refrigerate for 1 hour. Garnish with raspberries; sprinkle with cocoa.