Name: Mocha Cream Trifle
Yield: Serves 8
Ingredients: 1 cup espresso; 1 tablespoon Cognac; 1 cup sugar; ¾ cup Simple Syrup; 1½ ounces bittersweet chocolate, finely chopped; 1½ cups heavy (whipping) cream; 1 cup milk; 2½ tablespoons cornstarch; 6 large egg yolks; 1 recipe Chocolate Sponge Cake; 1 recipe Cognac Custard Sauce; 1 teaspoon vanilla extract

Preparation info

Serves
8

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

Chocolate cake and espresso cream combined with Cognac make this an elegant yet easily assembled dessert.

Ingredients

Espresso cream

6 large egg yolks
1 cup sugar
1 cup

Method

To make the espresso cream

Place the egg yolks and sugar in a medium-sized bowl. Whisk until thick. Stir in the espresso, the milk, and then the cornstarch.

Transfer the espresso milk to a noncorrosive heavy-bottomed saucepot. Stirring constantly with a rubber spatula, cook the mixture over medium low heat for about 10 minutes, until thick. Be sure