Cappuccino Mousse Trifle Recipes

Steps:

• In a large bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Gradually beat in coffee. Add pudding mix and cinnamon; whisk for 2 minutes. Let stand for 5 minutes or until soft-set. , Fold in 2 cups whipped topping. Spoon into six dessert dishes. Refrigerate until set. Garnish with remaining whipped topping and additional cinnamon.

Steps:

• In a mixing bowl, stir the milk and coffee granules until dissolved.
• Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened.
• Fold in half the whipped topping.
• Place a third of the cake cubes in a 4 qt serving or trifle bowl.
• Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
• Repeat layers twice.
• Garnish with remaining whip topping and chocolate.
• Sprinkle with cinnamon.
• Cover and refrigerate until ready to serve (at least 2 hours).

Steps:

• Cut pound cake into 1-inch cubes; set aside.
• In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.
• Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in.
• bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.
• To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated. chocolate for garnish.
• Reserve 1 cup whipped topping, set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of.
• bowl with 1 cup of whipped topping. Grate remaining chocolate in center; sprinkle with cinnamon.
• * For best results, refrigerate at least 30 minutes before serving.

Steps:

• Cube loaf cake and place 1/2 in the bottom of a 2qt serving dish.
• Beat coffee with the cream cheese using a wire whisk until smooth.
• Gradually add all of the milk.
• Add the cinnamon and pudding until well blended.
• Gently add the Cool Whip until smooth.
• Pour 1/2 this mixture on the 1/2 half of the cubed cake, then add the remaining cake topped with the remaining cappuccino mixture.
• Garnish with the chocolate shavings.
• Be sure to refrigerate before serving for a nice cool treat!

Steps:

• SPONGE LAYER:.
• Preheat oven to 350°F.
• Lightly butter the bottom and sides of 9" round cake pan.
• Line with parchment paper or waxed paper.
• Sift together flour, 1 tablespoons sugar and salt.
• Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
• The batter should be airy, pale and tripled in volume.
• Add vanilla during the last minute of whipping.
• Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
• Then fold in oil.
• Spread batter into prepared pan.
• Bake for 20-25 minutes or until center springs back when gently pressed.
• Cool in pan on rack for 10 minutes.
• Remove cake from pan and cool completely on wire rack, top side up.
• MAKE THE ALMOND SYRUP:.
• Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
• Combine water and sugar in a small saucepan.
• Cook over medium heat until sugar dissolves.
• Continue cooking until syrup comes to a boil.
• Remove from heat.
• Stir in coffee mixture.
• MAKE THE CHOCOLATE MOUSSE:.
• Mix water and vanilla.
• Sprinkle in gelatin and let stand until gelatin softens.
• Whisk the egg yolks in a medium bowl until blended.
• Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
• Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
• Remove pan from heat.
• Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
• Then pour egg mixture back into the saucepan.
• Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
• It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
• DO NOT LET CUSTARD COME TO A BOIL!
• Remove pan from heat and immedaitley strain the custard into a metal bowl.
• Add softened gelatin mixture and stir until completely dissolved.
• Add the chocolate & stir until melted and smooth.
• Set the bowl over a large bowl containing ice water.
• Let stand 5-10 minutes, stirring once or twice, until cool.
• Remove bowl from ice water.
• Whip the remaining cream until peaks form, using a hand-held electric mixer.
• Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
• Fold in the remaining whipped cream.
• Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
• DO NOT LET MOUSSE SET.
• MAKE THE COFFEE ALMOND WHIPPED CREAM:.
• Mix almond flavored liqueur, coffee and vanilla in small cup.
• Stir until coffee dissolves.
• Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
• ASSEMBLE THE TRIFLE:.
• Split the cake into two equal parts, using a long serrated knife.
• Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
• Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
• Trim cake to fit, if necessary.
• Generously brush the top of the cake layer with syrup.
• Top with crumbled amaretti cookies.
• Spread with half of the chocolate mousse.
• Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
• Spread the remaining whipped cream over mousse.
• Repeat the same with the remaining cake, syrup, & mousse.
• Fill a pastry bag with a large star tip with reserved coffee whipped cream.
• Pipe a decoration on top of trifle.
• Garnish with chocolate-covered espresso beans and slivered almonds.
• Refrigerate the trifle for at least 4 hours before serving.
• *The cake & mousse were made the day before.