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Traditional English Trifle goes upscale with fresh raspberries, a rich custard layer and a dusting of cocoa. A clear trifle bowl lets your holiday guests see every layer in which they're about to indulge!

Chocolate Raspberry Trifle

Chocolate Custard:
3 tablespoons cornstarch
1 tablespoon granulated sugar
1/8 teaspoon salt
2 cups milk
3 large egg yolks
1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels - divided use

Trifle:
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 (10.75-ounce) loaf frozen pound cake, thawed
2 tablespoons crème de cacao, divided
1/4 cup seedless raspberry jam
1/2 to 1 cup fresh raspberries, for garnish
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, (optional)

1. For Chocolate Custard: Combine cornstarch, sugar and salt in medium, heavy-duty saucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat. Add 1 1/2 cups morsels; stir until melted. Press plastic wrap on surface; refrigerate.
2. For Trifle: Beat cream and sugar until stiff peaks form. Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve for top. In 2-quart straight-sided bowl, layer half cake slices, half crème de cacao, half jam, half chocolate custard and half whipped cream. Repeat cake, crème de cacao, jam and chocolate custard layers. Top with reserved cake strips, remaining whipped cream, and remaining morsels. Cover; refrigerate for 1 hour. Garnish with raspberries; sprinkle with cocoa.

Makes 10 servings.

Estimated Times:
Preparation Time: 35 mins
Cooking Time: 8 mins
Cooling Time: 1 hr refrigerating

Nutritional Information Per Serving (1/10 of recipe): Calories: 470 Calories from Fat: 260 Total Fat: 28 g Saturated Fat: 15 g Cholesterol: 140 mg Sodium: 220 mg Carbohydrates: 52 g Dietary Fiber: 0 g Sugars: 38 g Protein: 6 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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