Trifle
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 (10 3/4 ounce) frozen pound cake, thawed
2 tablespoons crème de cacao, divided
1/4 cup seedless raspberry jam
Fresh raspberries
Baking cocoa (optional)
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 milk chocolate chips; stir until melted. Press plastic wrap on
surface; refrigerate.
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.
