Mocha-Raspberry Trifle

Ready in 1 hour

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Top-ranked recipe named "Mocha-Raspberry Trifle"


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1 tb Instant coffee powder
1 lb Chocolate sponge cake
1 1/3 c Whipping cream
1 1/2 c milk
1/3 c Kahlua
3/4 c Sugar
1 tb Water; hot
1 1/3 c Whipping cream
1 lb Raspberries; fresh or frozen
1/4 c Cornstarch
3 1/2 oz Dark chocolate
4 Egg yolks
2 ts Vanilla

Original recipe makes 8 Servings



Cut cake into 10-12 slices. Place half the slices in trifle bowl. Sprinkle evenly with half of the Kahlua, top with half of the raspberries, sprinkle with 1/3 of the chocolate, spread with half of the custard. Repeat layers. Decorate with whipped cream, remaining dark chocolate and extra raspberries. Coffee Custard: Whisk egg yolks, cornstarch and sugar together in pan until smooth. Heat milk in separate pan, gradually stir into egg yolk mixture. Cook, stirring constantly until mixture boils and thickens. Add combined coffee, water and vanilla; cover surface with plastic wrap to prevent skin from forming, and cool to room temperature. Beat whipping cream until soft peaks form and fold into custard.

Calories Per Serving: 636 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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