Kahlua Cappuccino Cream Trifle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Haven't made this in a while cause I don't want to gain 10 lbs. I really can't leave this alone. Ingredients:
1/2 cup sugar |
2 tbsp cornstarch |
2 tbsp unsweetened cocoa powder |
2 1/4 cups milk |
4 large egg yolks, lightly beaten |
2 tsp vanilla |
1 cup sour cream |
2 square bittersweet chocolate, finely chopped |
2 cups heavy cream |
2 tbsp powdered sugar |
3/4 cup strong coffee cooled |
6 tbsp kahlua |
1 family size sara lee pound cake cut into 16 slices |
Directions:
1. Custard:
2. 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.
3. Whipped Cream:
4. In a large mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
5. Pound Cake Dip:
6. Combine coffee and Kahlua in a separate bowl, set aside.
7. Trifle:
8. 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.
9. Refrigerate overnight and serve.
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