Printable | Taste of Home

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 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

Printed from tasteofhome.com Jul 24, 2008

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Cappuccino Cherry Trifle cont.

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.

Yield: 12-14 servings.