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STLMoms Click and Cook: Murray’s Mocha Trifle

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By Janis and Dave Murray

This is a layering of liqueur infused ladyfingers with rich vanilla custard, light chocolate mousse, whipped cream, toasted slivered almonds and shaved sweet chocolate. IT displays best in a clear trifle bowl and is served chilled. Original recipe created by Dave who loves Bailey’s Irish Cream and Janis who loves cake with custard.

Ingredients:

3 packages ladyfingers (Schnucks has them usually)
4 ounces Bailey’s Irish Cream liqueur – coffee flavor
4 ounces <!–////–>Starbucks<!–////–> Frappacino

For rich vanilla custard:
3/4 cup granulated white sugar
2 Tbsp. cornstarch
1/8 tsp salt
1 cup whole milk
1 cup cream
4 well beaten egg yolks
2 Tbsp butter
1 ½ tsp. vanilla
1 cup whipped cream

For chocolate mousse:
2 cups whole milk
1/4 cup white granulated sugar
3 oz. grated sweet chocolate
4 well beaten egg yolks
3/4 cup whipped cream
1tsp. vanilla

Additionally, for topping and layering:
1 Tbsp. butter
1 cup slivered almonds
1 cup whipped cream
1/2 cup shaved sweet chocolate

Directions:

Make custard and chocolate mousse first and chill each 1 hour,

Separately with plastic wrap pressed on top of each.

Sprinkle on quarter of the rest of the almonds onto the first layer of ladyfingers.

Using a spatula, cover ladyfingers with a ½ to ¾ inch layer of vanilla custard

Place another layer of halved ladyfingers sliced side up.

Repeat brushing with liqueur/coffee mixture.

Sprinkle one quarter of the almonds onto the ladyfinger layer.

Cover with ½ to ¾ inch layer of chocolate mousse.

Cover with another single layer of ladyfingers, brush with liqueur mixture.

Repeat this layering process alternating the vanilla custard with chocolate mousse

Until you reach ½ to 1 inch below the top of the trifle dish.

Cover trifle with plastic wrap pressed lightly onto top of custard

Or mousse layer and refrigerate until serving time.

Right before servicing, remove plastic wrap and top chilled trifle

With a ½ to ¾ layer of stiff whipped cream

Sprinkle grated sweet chocolate and the reserved toasted almonds on top.

Present at table and scoop servings onto dessert plates with large decorative spoon and enjoy.