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Cappuccino Cherry Trifle

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 egg yolks, 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 (6 ounces) semisweet chocolate chips

For custard, combine the sugar, cornstarch, coffee granules and cocoa

Printed from tasteofhome.com Jul 24, 2008

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Cappuccino Cherry Trifle cont.

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
mixing 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.

Printed from tasteofhome.com Jul 24, 2008

Cappuccino Cherry Trifle

Yield: 12-14 servings.