Kahlua Cappuccino Cream Trifle
From indicatorsrule1 15 years agoIngredients
- 1/2 cup sugar shopping list
- 2 Tbsp cornstarch shopping list
- 2 Tbsp unsweetened cocoa powder shopping list
- 2 1/4 cups milk shopping list
- 4 large egg yolks, lightly beaten shopping list
- 2 tsp vanilla shopping list
- 1 cup sour cream shopping list
- 2 square bittersweet chocolate, finely chopped shopping list
- 2 cups heavy cream shopping list
- 2 Tbsp powdered sugar shopping list
- 3/4 cup strong coffee cooled shopping list
- 6 Tbsp Kahlua shopping list
- 1 family size Sara Lee pound cake cut into 16 slices shopping list
How to make it
- Custard:
- In saucepan combine sugar, cornstarch, and cocoa. Whisk in milk, bring to a boil over medium heat, stirring constantly. Boil 1 minute until thickened slightly. Remove from heat. Remove small amount of hot custard and whisk into egg yolks. Add egg yolk mixture to saucepan. Return saucepan to medium low heat, cook, stirring until slow boil starts. Cook, stirring 1 minute until custard coats metal spoon. Stir in vanilla. Cover with plastic wrap. Refrigerate 2 hours. In a large bowl, combine sour cream and custard by folding in slowly. Add chopped chocolate.
- Whipped Cream:
- In a large mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
- Pound Cake Dip:
- Combine coffee and Kahlua in a separate bowl, set aside.
- Trifle:
- Dip pound cake slices in coffee, Kahlua mixture. Place half of the slices in a Trifle bowl. Top with half of the custard and half of the whipping cream. Repeat layering. Dust with cocoa powder, and top with chocolate shavings.
- Refrigerate overnight and serve.
The Rating
Reviewed by 5 people-
a decadent dessert!
midgelet in Whereabouts loved it -
Oh, so delicious! High 5
chefbaudri in Grand Rapids loved it -
Now that is a beautiful trifle. I love Kahlua's flavor in desserts, and I know this one is going to be a keeper - thanks!
krumkake in Chicago Suburbs loved it
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