Chocolate Raspberry Trifle
Chocolate sponge cake, a custard sauce and berries are layered in this trifle.
1 (3-ounce) package vanilla-flavored cook and serve pudding and pie filling mix
1/2 teaspoon vanilla
Sifted powdered sugar
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
1/2 teaspoon vanilla
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
Combine half & half and custard mix in saucepan. Cook over medium heat 6-8 minutes or just until mixture comes to boil. 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 baking pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece of parchment or waxed paper on cooling rack; sprinkle generously with powdered sugar. Set aside.
Combine flour, 1/4 cup cocoa powder, baking soda and salt in bowl. Set aside.
Beat 4 egg whites in 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 bowl. Beat at high speed, scraping bowl often 5 minutes or until thick and lemon colored. Gently stir in beaten egg whites, alternately with flour mixture, until just mixed.
Spread into prepared pan. Bake 15-18 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 chilled 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 equal-sized 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.
Use 3 bowls when separating eggs. Crack an egg into 1 bowl, then separate yolk from white in the additional bowls. That way if the yolk breaks you will only ruin 1 egg and not ones you have already separated.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #13453©2005Land O'Lakes, Inc.