Ingredients:
- 1 vanilla bean , split lengthwise
- 2 purchased 8-inch-diameter, 1- to 1 1/4-inch-thick round sponge cakes, each cut horizontally in half
- red currant bunches or red grape clusters (optional)
Directions:
- 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.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.07 Kcal (1160 kJ) | ||
| Calories from fat | 81.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 14% | |
|---|---|---|---|
| Cholesterol | 114.45mg | 38% | |
| Sodium | 65.37mg | 3% | |
| Potassium | 195.4mg | 4% | |
| Total Carbs | 42.73g | 14% | |
| Sugars | 35.04g | 140% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 5.66g | 11% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 1.2mg | 7% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 139.13 Kcal (583 kJ) | ||
| Calories from fat | 40.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 14% | |
|---|---|---|---|
| Cholesterol | 57.47mg | 38% | |
| Sodium | 32.82mg | 3% | |
| Potassium | 98.12mg | 4% | |
| Total Carbs | 21.46g | 14% | |
| Sugars | 17.6g | 140% | |
| Dietary Fiber | 1.64g | 13% | |
| Protein | 2.84g | 11% | |
| Vitamin C | 6.3mg | 21% | |
| Iron | 0.6mg | 7% | |
| Calcium | 46.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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