Chocolate Raspberry Trifle
By Yankee Magazine|Jun 23 2005|
www.verybestbaking.com/recipes/detail.aspx?ID=29671
Yield:
10
Ingredients
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!
CHOCOLATE CUSTARD
3 tablespoons cornstarch
1 tablespoon granulated sugar
1/8 teaspoon salt
2 cups milk
3 large egg yolks
1 3/4 cups (11.5 oz. pkg.) NESTL… TOLL HOUSE Milk Chocolate Morsels, divided
TRIFLE
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 loaf (10.75 oz.) frozen pound cake, thawed
2 tablespoons cr
Instructions
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 1/2 cups morsels; stir until melted. Press plastic wrap on surface; refrigerate.
FOR TRIFLE:
BEAT cream and sugar until stiff peaks form. Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve for top. In 2-quart straight-sided bowl, layer half cake slices, half cr
