CHOCOLATE RASPBERRY TRIFLE

Dessert

Ingredients

  • CHOCOLATE RASPBERRY TRIFLE
  • Chocolate sponge cake, a custard sauce and berries are layered in this trifle.
  • INGREDIENTS:
  • Custard:
  • 1 1/2 cups LAND O LAKES? Half & Half
  • 1 (2.9-ounce) box custard pudding mix
  • 1/2 teaspoon vanilla
  • Sponge Cake:
  • Sifted powdered sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 eggs, separated
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • Topping:
  • 1 1/2 cups LAND O LAKES? Heavy Whipping Cream
  • 1/4 cup Chambord or orange juice
  • 1/2 cup seedless red raspberry jam
  • 2 cups fresh raspberries
  • 4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
  • 1/4 cup sliced almonds, toasted
  • Fresh red raspberries, if desired
  • Fresh mint leaves, if desired

Directions

DIRECTIONS:

Combine half & half and custard mix in 2-quart saucepan. Cook over medium heat just until mixture comes to boil (6 to 8 minutes). Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.

Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece of parchment or waxed paper on wire rack; sprinkle generously with powdered sugar. Set aside.

Combine flour, 1/4 cup cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat 4 egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.

Combine remaining 1/2 cup sugar, 4 egg yolks and vanilla in large bowl. Beat at high speed, scraping bowl often until thick and lemon colored (5 minutes). Gently stir in beaten egg whites by hand, alternately with flour mixture, until just mixed.

Spread into prepared pan. Bake for 15 to 18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.

Beat whipping cream in small bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.

Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 (2 1/2x2-inch) rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2 to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.

Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.

Yield: 12 servings

http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=13453



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Submitted 12/20/07.
Source: Land O'Lakes, Inc.
Submitted By: merstar unicorn

CHOCOLATE RASPBERRY TRIFLE