Sunday, May 24, 2009
This dessert has pound cake, layered with mascarpone and Cool Whip, chocolate-hazelnut spread, coffee and almond flavoring, and is topped with mini-chips.
1 12-oz. container Cool Whip, thawed
24 oz Mascarpone Cheese
1/4 cup confectioners' sugar
1 tsp almond extract
1 tsp vanilla extract
1 small jar hazelnut/chocolate spread
1 cup hot coffee with 1 tsp almond extract
2 store-bought pound cakes
8 oz mini-chocolate chips
Whip mascarpone cheese until light, add Cool Whip gradually, add powdered sugar. Continue whipping while adding extracts. In a small bowl, combine hazelnut spread with hot coffee and almond extract until a smooth sauce is formed. Slice pound cakes lenghtwise and crosswise to form 1/2-inch to 1-inch pieces. Assembling trifle: Start with a layer of the mascarpone, cover with a layer of pound cake, pour the coffee-hazelnut syrup over cake, and sprinkle with mini-chips. Repeat layers, ending with sauce and chocolate chips. Refrigerate at least four hours
Notes: Traditional Ladyfingers can be used with this trifle, but it's often easier to find the ready-made pound cakes. This is great on a buffet table, or to serve a large crowd.