Coffee, Chocolate-Hazelnut & Vanilla Mousse Trifle
Prep: 45 minutes plus cooling and chilling
Bake: 20 minutes • Serves: 4
Coffee Sponge Cake
1/3 cup water
1-1/2 teaspoons cocoa powder
2 Happy Eggs® 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
1/4 cup granulated sugar
1 teaspoon Morton & Bassett® Vanilla Extract
3/4 teaspoon powdered gelatin
1/2 cup heavy cream
1 Happy Eggs® Large Egg White
1 cup hazelnut spread with cocoa
Milano-style cookies, fresh raspberries, dark chocolate and/or toasted hazelnuts for garnish (optional)
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.
Approximate nutritional values per serving (1 trifle):
679 Calories, 37g Fat (16g Saturated), 87mg Cholesterol,
174mg Sodium, 77g Carbohydrates, 2g Fiber, 9g Protein
Chef Tip:Use remaining cake scraps in a bread pudding, milkshake, or base of an ice cream sundae.