Servings: 10
Preparation Time: 30 minutes
Ingredients
2 tsp instant coffee granules
1 (8-oz.) container mascarpone cheese
3 Tbs powdered sugar
2 Tbs 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
Directions
- Blend instant coffee into 1/2 cup hot water in small bowl. Stir to dissolve; set aside to cool. In medium bowl blend mascarpone, 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 2 tablespoons of the coffee. Spread one-third of the topping mixture over cake layer.
- Sprinkle with 2 tablespoons of the grated chocolate. Repeat layers twice.
- Chill 2 to 4 hours before serving.
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