Coffee, Chocolate-Hazelnut & Vanilla Mousse Trifle

Servings

Prep time

45 minutes

Cook time

20 minutes

Calories

679 kcal

Directions

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.
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.
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.
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 soft peaks form. Fold whipped cream and egg white into milk mixture; cover and refrigerate 6 hours or until set. Makes about 2 cups.
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 ¼ cup mousse; repeat layers. Garnish trifles as desired.

Coffee, Chocolate-Hazelnut & Vanilla Mousse Trifle

Ingredients

Coffee Sponge Cake

Vanilla Mousse

Directions

Nutritional Facts