Saturday, May 12, 2012

Berry Fudge Mocha Trifle*

1 jar (12-oz) Red Raspberry Preserves, divided
1 1/2 cups fresh red raspberries, washed, drained
1 jar (12-oz) hot fudge topping, divided
1/4 cup strong coffee
2 cartons (8-oz each) frozen whipped topping, thawed
1 (10-oz) purchased angel food cake, cubed
1 mint sprig for garnish, if desired

Combine the raspberries with 3/4 cup of the preserves in a small bowl, reserving 5 raspberries for garnish.

Place 2 tablespoons of the hot fudge topping into a zip-top plastic bag for drizzling later; set aside.  In a large bowl, stir the coffee into the remaining fudge topping until blended well. Stir one container of the thawed whipped topping into the fudge topping to make a mousse. 

Stir the other carton of thawed topping until fluffy.

Layer half the angel food cubes in a trifle bowl or a 3-quart glass bowl.  Spread half the mousse mixture over cubes; top with half the fluffy whipped topping.  Spoon all the berry mixture, except for 1 tablespoon to use as garnish if desired, over the whipped topping.  Top berries with the remaining angel food cubes then the remaining mousse.

Spoon the remaining whipped topping into a mound in the center of the trifle and top with the 5 reserved berries.  Snip a corner off the plastic bag of fudge topping and drizzle over all.  Drizzle reserved tablespoon of raspberry over the top, if desired.

Place the mint sprig next to the raspberries, if desired.

Allow to chill for 1 hour before serving.

Note: To drizzle hot fudge and reserved raspberry mixture, you may need to microwave for about 5 seconds.

*This dessert can easily be made diabetic-friendly by replacing the angel food cake, preserves, hot fudge topping, and the whipped topping with similar sugar-free items!

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