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Valentine's Day: Chocolate Raspberry Trifle

Source of Recipe

Nestle


Recipe Introduction

Traditional English Trifle goes upscale with fresh raspberries, a rich custard layer and a dusting of cocoa. A clear trifle bowl lets your holiday guests see every layer in which they're about to indulge!

List of Ingredients

3 tablespoons cornstarch
1 tablespoon granulated sugar
1/8 teaspoon salt
2 cups milk
3 large egg yolks
1 package (11.5-oz.) NESTLɮ TOLL HOUSE� Milk Chocolate Morsels, divided
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 (10.75-oz.) frozen pound cake, thawed
2 tablespoons cr�me ce cacao, divided
1/4 cup seedless raspberry jam
1/2 cup to 1 fresh raspberries, for garnish
1/4 cup NESTLɮ TOLL HOUSE� Baking Cocoa, (optional)



Recipe

FOR CHOCOLATE CUSTARD:
COMBINE cornstarch, sugar and salt in medium, heavy-duty saucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat. Add 1� cups morsels; stir until melted. Press plastic wrap on surface; refrigerate.

FOR TRIFLE:
BEAT cream and sugar until stiff peaks form. Cut cake into �-inch thick slices. Cut one slice into thin strips; reserve for top. In 2-quart straight-sided bowl, layer half cake slices, half cr�me de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, cr�me de cacao, jam and chocolate custard layers. Top with reserved cake strips, remaining whipped cream, and remaining morsels.
Cover; refrigerate for 1 hour. Garnish with raspberries; sprinkle with cocoa.


YIELD: 10 Servings