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Correo Electrónico
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Ingredientes
- 1 lb Chocolate sponge cake
- 1/3 c. Kahlua
- 1 lb Raspberries, fresh or possibly frzn
- 3Â 1/2 ounce Dark chocolate
- 1Â 1/3 c. Whipping cream
- 4 x Egg yolks
- 1/4 c. Cornstarch
- 3/4 c. Sugar
- 1Â 1/2 c. Lowfat milk
- 1 Tbsp. Instant coffee pwdr
- 1 Tbsp. Water, warm
- 2 tsp Vanilla
- 1Â 1/3 c. Whipping cream
Direcciones
- Cut cake into 10-12 slices. Place half the slices in trifle bowl. Sprinkle proportionately with half of the Kahlua, top with half of the raspberries, sprinkle with 1/3 of the chocolate, spread with half of the custard. Repeat layers.
- Decorate with whipped cream, remaining dark chocolate and extra raspberries. Coffee Custard: Whisk egg yolks, cornstarch and sugar together in pan till smooth. Heat lowfat milk in separate pan, gradually stir into egg yolk mix. Cook, stirring constantly till mix boils and thickens.
- Add in combined coffee, water and vanilla; cover surface with plastic wrap to prevent skin from forming, and cold to room temperature. Beat whipping cream till soft peaks form and fold into custard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 344 | |
| Calories from Fat 172 | 50% |
| Total Fat 19.52g | 24% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.01g | |
| Cholesterol 58mg | 19% |
| Sodium 39mg | 2% |
| Potassium 254mg | 7% |
| Total Carbs 39.94g | 11% |
| Dietary Fiber 4.5g | 15% |
| Sugars 29.42g | 20% |
| Protein 3.66g | 6% |
