Mocha And Raspberry Trifle
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Water1.5 tsps
Sugar3 tbsps
Cognac2 cups
Whole Milk1 tbsp
Instant Espresso Powder6 large
Egg Yolk1 cup
Cornstarch1.75 cups
Whipping Cream (chilled)2 cups
Raspberry (fresh)Directions:
1
Discard bean
2
Make syrup: Combine 3 tablespoons water and sugar in small saucepan
3
Bring to boil over medium-high heat, stirring until sugar dissolves
4
Remove from heat
5
Mix in Cognac
6
Cool
7
Combine 3 tablespoons water and sugar in small saucepan
8
Bring to boil over medium-high heat, stirring until sugar dissolves
9
Remove from heat
10
Mix in Cognac
11
Cool
12
Make mocha pastry cream: Combine milk and espresso powder in heavy medium saucepan
13
Scrape in seeds from vanilla bean; add bean
14
Bring to simmer
15
Remove from heat
16
Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes
17
Sift in cornstarch; beat to blend well
18
Gradually beat hot milk mixture into egg mixture
19
Return mixture to saucepan
20
Whisk over medium heat until mixture comes to boil, about 3 minutes
21
Remove from heat
22
Add chocolate
23
Whisk until chocolate melts and mixture is smooth
24
Transfer to medium bowl
25
Place plastic wrap directly onto surface of pastry cream
26
Refrigerate until cold, about 3 hours
27
(Can be made 2 days ahead
28
Cover syrup and store at room temperature
29
Keep pastry cream refrigerated
30
) Whisk cold pastry cream until smooth
31
Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form
32
Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping
33
Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten
34
Fold remaining whipped cream from large bowl into pastry cream in 2 additions
35
Combine milk and espresso powder in heavy medium saucepan
36
Scrape in seeds from vanilla bean; add bean
37
Bring to simmer
38
Remove from heat
39
Discard bean
40
Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes
41
Sift in cornstarch; beat to blend well
42
Gradually beat hot milk mixture into egg mixture
43
Return mixture to saucepan
44
Whisk over medium heat until mixture comes to boil, about 3 minutes
45
Remove from heat
46
Add chocolate
47
Whisk until chocolate melts and mixture is smooth
48
Transfer to medium bowl
49
Place plastic wrap directly onto surface of pastry cream
50
Refrigerate until cold, about 3 hours
51
(Can be made 2 days ahead
52
Cover syrup and store at room temperature
53
Keep pastry cream refrigerated
54
) Whisk cold pastry cream until smooth
55
Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form
56
Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping
57
Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten
58
Fold remaining whipped cream from large bowl into pastry cream in 2 additions
59
Assemble: Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl
60
Brush 1/4 of syrup over cake
61
Spread 3 tablespoons raspberry preserves over cake
62
Spread 1 cup pastry cream over
63
Arrange 1/2 cup fresh or frozen raspberries atop pastry cream
64
Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries
65
Spread reserved 1 1/2 cups whipped cream over trifle
66
Top whipped cream with 2 cups fresh raspberries
67
Lightly brush red currant jelly mixture over raspberries
68
Sprinkle with 1 1/2 teaspoons sugar
69
Garnish with red currant bunches or grape clusters, if desired
70
Cover and refrigerate at least 3 hours
71
(Can be prepared 8 hours ahead
72
Keep refrigerated
73
) Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl
74
Brush 1/4 of syrup over cake
75
Spread 3 tablespoons raspberry preserves over cake
76
Spread 1 cup pastry cream over
77
Arrange 1/2 cup fresh or frozen raspberries atop pastry cream
78
Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries
79
Spread reserved 1 1/2 cups whipped cream over trifle
80
Top whipped cream with 2 cups fresh raspberries
81
Lightly brush red currant jelly mixture over raspberries
82
Sprinkle with 1 1/2 teaspoons sugar
83
Garnish with red currant bunches or grape clusters, if desired
84
Cover and refrigerate at least 3 hours
85
(Can be prepared 8 hours ahead
86
Keep refrigerated)