Prep 25 mins
Cook 8 hrs
I made this delicious trifle for Christmas dessert last year but didn't think to post it until I pulled out the recipe to make again this year. It looks just beautiful with a straight-sided trifle bowl and tastes delicious.
- 1⁄3 cup dark rum
- 1⁄3 cup brewed black coffee
- 2 (22 ounce) containersrefrigerated chocolate pudding
- 1 cup reduced-fat sour cream
- 2 cups heavy cream, well chilled
- 3 tablespoons confectioners' sugar
- 14 ounces frozen pound cake, thawed, cut in 16 thin slices, slices cut in half
- 3 1⁄2 ounces bar bittersweet chocolate, shaved into shards with a vegetable peeler
- 1 1⁄2 pints red raspberries (reserve 8 berries for garnish)
- Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
- Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
- Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
- To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.
Wow this was good! I made it with three cups of Royal brand Instant Choc Pudding - you'd need two packages. I also chopped the chocolate in my Cuisinart rather than shave it - not so pretty but much easier.
Thanks for posting Wicked! This is in a Woman's Day Special Publication Holiday recipe magazine that I purchased and I had to make it. It is beautiful to look at. It looks daunting to make but it is not bad. The only difference is that they suggest that you can use dark rum or dark crÃ¨me de cacao liqueur in the original recipe and I used the rum. Next time I will use the liqueur to make it even more chocolate flavored. The dark rum made the cake taste to much like alcohol and not as sweet. If you want to have a stunning looking presentation this is it. It also serves a lot of people as it is rich. Enjoy the dessert. ChefDLH
A big hit for New Year's! I had to make this in Germany, so the measurements weren't precise. I used chocolate cake when I couldn't find pound cake, and a German equivalent called "Quark" instead of sour cream. Easy, beautiful and delicious.