Cappuccino Cherry Trifle Recipe

5 1 1
Cappuccino Cherry Trifle Recipe
Cappuccino Cherry Trifle Recipe photo by Taste of Home
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Cappuccino Cherry Trifle Recipe

Read Reviews
5 1 1
Publisher Photo
Field editor Katie Sloan of Charlotte, North Carolina says, "This is a rich dessert that's as pretty to look at as it is good to eat. It's the perfect complement to any meal."
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + chilling

Ingredients

  • 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, lightly 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

Directions

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 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. Yield: 12-14 servings.
Originally published as Cappuccino Cherry Trifle in Taste of Home February/March 2005, p4

Nutritional Facts

1 cup: 490 calories, 31g fat (18g saturated fat), 191mg cholesterol, 194mg sodium, 51g carbohydrate (37g sugars, 2g fiber), 6g protein.

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  • 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, lightly 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
  1. 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.
  2. 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.
  3. In a large 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.
  4. 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.
Originally published as Cappuccino Cherry Trifle in Taste of Home February/March 2005, p4

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MY REVIEW
kellyjo1964 User ID: 5774754 76867
Reviewed Sep. 6, 2012

"This is one of my favorite desserts. The combination of coffee, cherries and chocolate gives it just the right amount of sweetness."

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