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Cappuccino Cherry Trifle

Total Time

Prep: 20 min. Cook: 15 min. + chilling


12-14 servings

Field editor Katie Sloan of Charlotte, North Carolina says, "This is a rich dessert that's as pretty to look at as it is good to eat. It's the perfect complement to any meal."


  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons instant coffee granules
  • 1 tablespoon baking cocoa
  • 1-1/2 cups milk
  • 2 tablespoons water
  • 4 large egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 2-3/4 cups heavy whipping cream
  • 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
  • 1 can (15 ounces) pitted dark sweet cherries
  • 1 cup semisweet chocolate chips


  1. For custard, combine the sugar, cornstarch, coffee granules and cocoa in a large saucepan. Stir in milk and water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thick and bubbly.
  2. Remove from the heat. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Refrigerate until cool.
  3. In a large bowl, beat cream until stiff peaks form. Fold 2-1/2 cups whipped cream into cooled custard. Set aside the remaining whipped cream for garnish.
  4. Place half of the cake cubes in a 3-qt. trifle bowl. Drain cherries, reserving juice; sprinkle cake with 3-4 tablespoons cherry juice. Top with half of the cherries, 1/3 cup chocolate chips and half of the custard mixture. Repeat layers. Garnish with reserved whipped cream and remaining chocolate chips.

Nutrition Facts

1 cup: 490 calories, 31g fat (18g saturated fat), 191mg cholesterol, 194mg sodium, 51g carbohydrate (37g sugars, 2g fiber), 6g protein.

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