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Chocolate Frangelico Trifle with Whipped Cream

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Chocolate Frangelico Trifle with Whipped Cream Chocolate Frangelico Trifle with Whipped Cream Origin: "Sticky Chewy Messy Gooey" by Jill O'Connor Yield: 8 servings Prep Time: 20 minutes Cooking Time: 5 minutes Inactive Prep Time: 3 hours, or overnight Diculty: Easy Ingredients: 1/2 cup Frangelico liqueur 1/2 storebought Angel Food Cake, chopped in to 1-inch cubes 4 ounces bittersweet chocolate with almonds, chopped finely (I used Trader Joe's Pound of chocolate) Frangelico Custard, recipe below Frangeilco whipped cream, recipe below 1 tsp almond extract Directions: In a separate dish, stir together Frangelico and almond extract. 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. Carefully spoon half of the cooled custard over the cake, smoothing the top of the custard with the back of a spoon. Using small oset spatula, spread 1/2 of whipped cream over custard, making a slightly thick layer around outer edges of the dish to better show the trifle's layers. Repeat layering of cake, syrup, custard, and whipped cream one more time. Garnish with chopped bittersweet chocolate. Refrigerate the trifle until ready to serve, at least 3 hours but preferable overnight. Letting the trifle cool allows the cake to absorb all the flavors in the dish so don't forget this cooling period. - 1 - Frangelico Custard Origin: "Sticky Chewy Messy Gooey" Yield: 4 cups Cooking Time: 20 minutes Inactive Prep Time: 10 to 15 minutes Diculty: Easy Ingredients: 2 cups heavy cream 1 1/2 cups whole milk 1 cup sugar 9 egg yolks 6 tbsp all-purpose flour pinch salt 2 tsp vanilla 3 tbsp unsalted butter, room temperature 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. - 1 - Frangelico Whipped Cream Origin: "Sticky Chewy Messy Gooey" by Jill O'Connor Cooking Time: 5 minutes Diculty: Easy Ingredients: 2 cups heavy cream 1 tsp almond extract 1/3 cup confectioners' sugar 2 to 4 tbsp Frangelico liqueur Directions: Right before assembling the trifle, make the whipped cream. Combine the cream, extract, sugar, and Frangelico in a bowl and beat with an electric mixer set at medium speed until soft peaks form. Taste the cream, and if a more pronounced flavor is desired, fold in up to 2 more tablespoons of Frangelico. Spread the cream over the cooled custard. - 1 -.
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