MOCHA AND RASPBERRY TRIFLE
Categories Coffee Milk/Cream Mixer Fruit Dessert Christmas Vegetarian Raspberry Cognac/Armagnac Chill Bon Appétit
Yield Serves 12
Number Of Ingredients 21
Steps:
- Make syrup:
- Combine 3 tablespoons water and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in Cognac. Cool.
- Make mocha pastry cream:
- Combine milk and espresso powder in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Discard bean. Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes. Sift in cornstarch; beat to blend well. Gradually beat hot milk mixture into egg mixture. Return mixture to saucepan. Whisk over medium heat until mixture comes to boil, about 3 minutes. Remove from heat. Add chocolate. Whisk until chocolate melts and mixture is smooth. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream. Refrigerate until cold, about 3 hours. (Can be made 2 days ahead. Cover syrup and store at room temperature. Keep pastry cream refrigerated.)
- Whisk cold pastry cream until smooth. Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form. Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping. Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten. Fold remaining whipped cream from large bowl into pastry cream in 2 additions.
- Assemble:
- Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl. Brush 1/4 of syrup over cake. Spread 3 tablespoons raspberry preserves over cake. Spread 1 cup pastry cream over. Arrange 1/2 cup fresh or frozen raspberries atop pastry cream. Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries.
- Spread reserved 1 1/2 cups whipped cream over trifle. Top whipped cream with 2 cups fresh raspberries. Lightly brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with red currant bunches or grape clusters, if desired. Cover and refrigerate at least 3 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)
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Nkanyiso Mkhize
nkanyiso-mkhize79@aol.comThis trifle is a must-try for any chocolate and raspberry lover.
Josh Hames
josh_hames6@gmail.comI'm so glad I found this recipe. It's the perfect dessert for my upcoming party.
Roselyne Nyandiko
roselyne@aol.comThis trifle is a real showstopper. It's perfect for any special occasion.
BARISAL YT
y-barisal@gmail.comI love the way the chocolate mousse and raspberry filling complement each other in this trifle.
Melissa Mcintyre
mcintyre.m@gmail.comThis trifle is so pretty, it's almost too good to eat. Almost.
Dangres Gujjar
gujjar_dangres@gmail.comI've made this trifle several times and it's always a hit. It's the perfect dessert for a crowd.
Nur Hakim
hakim_nur32@hotmail.frThis trifle is the perfect way to end a meal. It's light and refreshing, but still satisfying.
David Breden
breden-david@yahoo.comI'm not a big fan of trifles, but this one is an exception. It's so delicious and I can't get enough of it.
Lowyn Ackerman
la94@hotmail.comThe mocha and raspberry flavors in this trifle are a match made in heaven.
Keisha
keisha96@hotmail.frThis trifle is so rich and decadent, it's the perfect dessert for a special occasion.
Oyon Khadem
o_khadem81@aol.comI love that this trifle can be made ahead of time. It's perfect for busy weeknights.
Ankita Sharma
s@yahoo.comThis trifle is so easy to make and it always turns out perfect. It's my go-to dessert for any occasion.
Gary Little
little67@yahoo.comI made this trifle for a potluck and it was a huge hit. Everyone asked for the recipe.
Erick Ramazzini
re87@yahoo.comThis trifle is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and impressive-looking.
Michelle Upshaw
u32@gmail.comI love the combination of chocolate and raspberry in this trifle. It's the perfect dessert for any occasion.
Baloch Entertainment channel
e-baloch74@hotmail.comI followed the recipe exactly and the trifle turned out beautifully. It was a real showstopper at my party.
bella sauter
b.sauter55@yahoo.comThis is the best trifle I've ever had! The layers of cake, mousse, and fruit are perfect together.
Rifat Babu
rifat.babu@yahoo.comI made this trifle for my family and they loved it! The raspberry filling was so refreshing and the chocolate mousse was rich and decadent.
Khawar Moaiz
m@yahoo.comThis mocha and raspberry trifle was a huge success at my dinner party last weekend. Everyone raved about the combination of flavors and textures.