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Ingredients

  • Coffee Sponge Cake
  • 1 tablespoon Lavazza Classico medium roast ground coffee
  • 1/3 cup water
  • 1-1/2 teaspoons cocoa powder
  • 2 Roche Bros. large eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 cup sifted cake flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Vanilla Mousse
  • 1/2 cup Roche Bros. whole milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon powdered gelatin
  • 1/2 cup heavy cream
  • 1 Roche Bros. large egg white
  • 1 cup hazelnut spread with cocoa
  • Milano-style cookies, fresh raspberries, dark chocolate and/or toasted hazelnuts for garnish (optional)

DIRECTIONS

  1. Prepare Coffee Sponge Cake: Preheat oven to 350°. Line 13 x 9-inch baking dish with parchment paper. In small saucepan, heat coffee and water to a simmer over medium heat; strain through paper coffee filter into small bowl and whisk in cocoa powder.
  2. In medium bowl, with mixer on high speed, beat egg whites 3 minutes or until soft peaks form; with mixer running, gradually add 2 tablespoons sugar and beat 2 minutes or until stiff peaks form. In separate medium bowl, with mixer on high speed, beat egg yolks and remaining 6 tablespoons sugar 2 minutes or until thick and pale yellow; stir in coffee-cocoa mixture. Sift flour, baking powder and salt into yolk mixture; fold in to incorporate. Fold in egg white mixture; spread batter in prepared dish. Bake cake 20 minutes or until top springs back lightly when pressed; cool completely on wire rack.
  3. Prepare Vanilla Mousse: In small saucepan, heat milk, 2 tablespoons sugar and vanilla extract to a simmer over low heat; whisk in gelatin. Cool; strain through fine-mesh strainer into large bowl.
  4. In medium bowl, with mixer on high speed, beat cream 3 minutes or until soft peaks form. In separate medium bowl, with mixer on high speed, beat egg white 3 minutes or until soft peaks form; with mixer running, gradually add remaining 2 tablespoons sugar and beat 2 minutes or until stiff peaks form. Fold whipped cream and egg white into milk mixture; cover and refrigerate 6 hours or until set. Makes about 2 cups.
  5. With 3-inch round cutter or glass, cut 8 cake circles from cake. In 4 (12-ounce) wide glass jars or dishes, layer 1 cake circle, 2 tablespoons hazelnut spread and 1/4 cup mousse; repeat layers. Garnish trifles as desired.

Facts. Finds. Flavors.

Use remaining cake scraps in a bread pudding, milkshake, or base of an ice cream sundae.

NUTRITION
  • (1 trifle)
  • 679 Calories
  • 37g Fat (16g Saturated)
  • 87mg Cholesterol
  • 174mg Sodium
  • 77g Carbohydrates
  • 2g Fiber
  • 9g Protein

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