Cappuccino Cherry Trifle

Name: Cappuccino Cherry Trifle
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 14
Cuisine: English, Scottish, British, European
Ingredients: 1 Tbsp baking cocoa; 32 grams cornstarch; 4 egg yolks, lightly beaten; 655 milliliters heavy whipping cream; 2 Tbsps instant coffee granules; 366 milliliters milk; 567 grams loaves each) frozen pound cake, thawed and cut into 1-inch cubes; 170 grams cup semisweet chocolate chips; 150 grams sugar; 425 grams can pitted dark sweet cherries; 2 teaspoons vanilla extract; 2 Tbsps water

The recipe Cappuccino Cherry Trifle can be made in roughly 35 minutes. Watching your figure? This gluten free recipe has 453 calories, 6g of protein, and 25g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 14. A mixture of milk, loaves pound cake, water, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of European cuisine. It works well as a rather cheap dessert. Users who liked this recipe also liked Cappuccino Trifle, Cappuccino Mousse Trifle, and Holiday Cappuccino Trifle.

Instructions

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.

Ingredients you will need

Instant Coffee

Corn Starch

Custard

Cocoa Powder

Sugar

Water

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Remove from the heat; gently stir in vanilla. Refrigerate until cool.

Ingredients you will need

Vanilla

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.

Ingredients you will need

Whipped Cream

Custard

Cream

Equipment you will use

Bowl

Place half of the cake cubes in a 3-qt. trifle bowl.

Equipment you will use

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.

Ingredients you will need

Chocolate Chips

Cherry Juice

Cherries

Custard

Juice

Garnish with reserved whipped cream and remaining chocolate chips.

Ingredients you will need

Chocolate Chips

Whipped Cream

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

1Tbsp

baking cocoa 32grams

cornstarch 4

egg yolks, lightly beaten 655milliliters

heavy whipping cream 2Tbsps

instant coffee granules 366milliliters

milk 567grams

loaves each) frozen pound cake, thawed and cut into 1-inch cubes 170grams

cup semisweet chocolate chips 150grams

sugar 425grams

can pitted dark sweet cherries 2teaspoons

vanilla extract 2Tbsps

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Trifle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The St. Francis Old Vines Zinfandel with a 4.4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

St. Francis Old Vines Zinfandel

When we say "old vines", we mean vines at least fifty and often up to a hundred years old. We've found a series of small vineyards in Sonoma County that date back to the turn of the last century. Because of their great age, these plots yield less than four tons per acre of exceptionally concentrated fruit. Petite Sirah and Alicante Bouschet vines planted among the Zinfandel add texture and color to the field blend. "We had harvest late, so that some of the grapes have become raisins, further intensifying the varietal flavors. Once crushed, the wine is fermented in stainless steel tanks for twelve to eighteen days, then aged in new American oak barrels from twelve to fifteen months. The wine is held another four to eight months after bottling. This is a plump, layered Zin with complex black cherry, raspberry, and black pepper flavors that unfold on the palate."