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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. 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:
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.
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