Mocha Cream Trifle

Preparation info

  • Serves


    • Difficulty


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.


Espresso cream

  • 6 large egg yolks
  • 1 cup sugar
  • 1 cup


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