- 2 tsp. instant coffee granules
- 1 (8 oz ) container mascarpone cheese
- 3 tbsp. powdered sugar
- 2 tbsp half and half or heavy whipping cream
- 1 tsp vanilla
- 2 cups frozen whipped topping, thawed
- 1 (12 oz) angel food cake, torn into 1-inch pieces (about 5 cups)
- 2 oz semisweet chocolate, grated or finely chopped
- blend coffee into 1/2 cup hot water in small bowl, stir to dissolve, set aside to cool.
- in medium bowl blend mascarpone, powdered sugar, half and half and vanilla
- fold in whipped topping
- in trifle dish or deep glass bowl
- layer one third of the cake pieces
- drizzle with one third (2 tbsp) of coffee mixture.
- spread one third of the topping mixture over cake layer
- sprinkle with one third (2 tbsp) of gratted chocolate
- repeat twice
- chill 2 to 4 hours before servering.
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