Chocolate Frangelico Trifle
Really easy to make.
This was the star dessert at our Thanksgiving dinner which is why I'm sharing it here!
Hope you enjoy as much as we all did.
Adapted from: Sticky Chewy Messy Gooey by Jill OfConnor
Yield: 8 servings
Prep Time: 20 minutes
Cooking Time: 5 minutes
Inactive Prep Time: 3 hours, or overnight
Difficulty: Easy
Ingredients:
œ 1/2 cup Frangelico liqueur
œ 1/2 storebought Angel Food Cake, chopped in to 1-inch cubes (I USED THE WHOLE CAKE W/NO PROB)
œ 4 ounces bittersweet chocolate with almonds, chopped finely (I used Trader Joefs Pound of chocolate)(I USED LINDT MILK CHOCOLATE W/HAZELNUTS)
œ Frangelico Custard, recipe below
œ Frangelico whipped cream, recipe below
œ 1 tsp almond extract (I DIDN'T USE)
Directions:
In a separate dish, stir together Frangelico and almond extract. (ONLY USED FRANGELICO)
In a large shallow glass bowl or trifle dish, arrange cubes of angel food cake over the bottom of the dish, flattening the cake with your fingertips. Sprinkle 1/2 of the Frangelico mixture over the cake cubes.(I DIDN'T USE 1/2 C OF FRANGELICA TO SPRINKLE ON THE CAKE AS I THOUGHT IT WOULD BE TOO OVERPOWERING, I USED ABOUT 1/3C TOTAL INSTEAD) Carefully spoon half of the cooled custard over the cake, smoothing the top of the custard with the back of a spoon.
Using small offset spatula, spread 1/2 of whipped cream over custard, making a slightly thick layer around outer edges of the dish to better show the triflefs layers.
Repeat layering of cake, syrup, custard, and whipped cream one more time.(IN BETWEEN THE 2 LAYERS I ADDED A SPRINKLING OF CHOPPED CHOCOLATE W/HAZELNUT PIECES)
Garnish with chopped bittersweet chocolate.
Refrigerate the trifle until ready to serve, at least 3 hours but preferable overnight.(I MADE DAY BEFORE) Letting the trifle cool allows the cake to absorb all the flavors in the dish so donft forget this cooling period.
Frangelico Custard
Origin: Sticky Chewy Messy Gooey by Jill OfConnor
Yield: 4 cups
Cooking Time: 20 minutes
Inactive Prep Time: 10 to 15 minutes
Difficulty: Easy
Ingredients:
œ 2 cups heavy cream
œ 1 1/2 cups whole milk
œ 1 cup sugar
œ 9 egg yolks
œ 6 tbsp all-purpose flour
œ pinch salt
œ 2 tsp vanilla
œ 3 tbsp unsalted butter, room temperature
œ 4 tbsp Frangelico liqueur
Directions:
Combine the cream and milk with 1/2 cup sugar in a heavy-bottomed saucepan over medium heat and cook, stirring to dissolve the sugar. Heat just until the mixture is about to boil (when bubbles start to form around the edges of the pan.) Remove from the heat.
In a large bowl, whisk the egg yolks together with the remaining 1/2 cup sugar until light and creamy. Whisk the flour into the egg yolks until smooth.
Whisk the hot cream mixture into the egg mixture, 1/4 cup at a time, to temper it. Strain the mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens, and comes to a slow boil. Reduce heat to medium-low and continue cooking, whisking continuously, for 1 minute. Remove form the heat and pour the custard through a fine-mesh sieve into a clean bowl.
Stir in the salt, vanilla, butter, and Frangelico until smooth. Place the bowl in the freezer and cool, stirring ocassionally, for 10 to 15 minutes. The custard should no longer be steaming. At this point, the custard is ready to be used for the trifle.
Custard can be made ahead of time. Press a large piece of plastic wrap over the surface of the custard to prevent a skin from forming and refrigerate until assembling the trifle.
Frangelico Whipped Cream
Origin: Sticky Chewy Messy Gooey by Jill OfConnor
Cooking Time: 5 minutes
Difficulty: Easy
Ingredients:
œ 2 cups heavy cream
œ 1 tsp almond extract (I DIDN'T USE, USED SOME VANILLA INSTEAD)
2-4 T Frangelica (I used 2T)
1/3c confectionary sugar
whip up right before assembly of trifle.
Really easy to make.
This was the star dessert at our Thanksgiving dinner which is why I'm sharing it here!
Hope you enjoy as much as we all did.
Adapted from: Sticky Chewy Messy Gooey by Jill OfConnor
Yield: 8 servings
Prep Time: 20 minutes
Cooking Time: 5 minutes
Inactive Prep Time: 3 hours, or overnight
Difficulty: Easy
Ingredients:
œ 1/2 cup Frangelico liqueur
œ 1/2 storebought Angel Food Cake, chopped in to 1-inch cubes (I USED THE WHOLE CAKE W/NO PROB)
œ 4 ounces bittersweet chocolate with almonds, chopped finely (I used Trader Joefs Pound of chocolate)(I USED LINDT MILK CHOCOLATE W/HAZELNUTS)
œ Frangelico Custard, recipe below
œ Frangelico whipped cream, recipe below
œ 1 tsp almond extract (I DIDN'T USE)
Directions:
In a separate dish, stir together Frangelico and almond extract. (ONLY USED FRANGELICO)
In a large shallow glass bowl or trifle dish, arrange cubes of angel food cake over the bottom of the dish, flattening the cake with your fingertips. Sprinkle 1/2 of the Frangelico mixture over the cake cubes.(I DIDN'T USE 1/2 C OF FRANGELICA TO SPRINKLE ON THE CAKE AS I THOUGHT IT WOULD BE TOO OVERPOWERING, I USED ABOUT 1/3C TOTAL INSTEAD) Carefully spoon half of the cooled custard over the cake, smoothing the top of the custard with the back of a spoon.
Using small offset spatula, spread 1/2 of whipped cream over custard, making a slightly thick layer around outer edges of the dish to better show the triflefs layers.
Repeat layering of cake, syrup, custard, and whipped cream one more time.(IN BETWEEN THE 2 LAYERS I ADDED A SPRINKLING OF CHOPPED CHOCOLATE W/HAZELNUT PIECES)
Garnish with chopped bittersweet chocolate.
Refrigerate the trifle until ready to serve, at least 3 hours but preferable overnight.(I MADE DAY BEFORE) Letting the trifle cool allows the cake to absorb all the flavors in the dish so donft forget this cooling period.
Frangelico Custard
Origin: Sticky Chewy Messy Gooey by Jill OfConnor
Yield: 4 cups
Cooking Time: 20 minutes
Inactive Prep Time: 10 to 15 minutes
Difficulty: Easy
Ingredients:
œ 2 cups heavy cream
œ 1 1/2 cups whole milk
œ 1 cup sugar
œ 9 egg yolks
œ 6 tbsp all-purpose flour
œ pinch salt
œ 2 tsp vanilla
œ 3 tbsp unsalted butter, room temperature
œ 4 tbsp Frangelico liqueur
Directions:
Combine the cream and milk with 1/2 cup sugar in a heavy-bottomed saucepan over medium heat and cook, stirring to dissolve the sugar. Heat just until the mixture is about to boil (when bubbles start to form around the edges of the pan.) Remove from the heat.
In a large bowl, whisk the egg yolks together with the remaining 1/2 cup sugar until light and creamy. Whisk the flour into the egg yolks until smooth.
Whisk the hot cream mixture into the egg mixture, 1/4 cup at a time, to temper it. Strain the mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens, and comes to a slow boil. Reduce heat to medium-low and continue cooking, whisking continuously, for 1 minute. Remove form the heat and pour the custard through a fine-mesh sieve into a clean bowl.
Stir in the salt, vanilla, butter, and Frangelico until smooth. Place the bowl in the freezer and cool, stirring ocassionally, for 10 to 15 minutes. The custard should no longer be steaming. At this point, the custard is ready to be used for the trifle.
Custard can be made ahead of time. Press a large piece of plastic wrap over the surface of the custard to prevent a skin from forming and refrigerate until assembling the trifle.
Frangelico Whipped Cream
Origin: Sticky Chewy Messy Gooey by Jill OfConnor
Cooking Time: 5 minutes
Difficulty: Easy
Ingredients:
œ 2 cups heavy cream
œ 1 tsp almond extract (I DIDN'T USE, USED SOME VANILLA INSTEAD)
2-4 T Frangelica (I used 2T)
1/3c confectionary sugar
whip up right before assembly of trifle.