Chocolate-Raspberry Trifle

Name: Chocolate-Raspberry Trifle
Yield: Serves 12 to 16
Ingredients: 2 teaspoons, vanilla extract; ½ teaspoon, instant espresso powder; ½ cup (3½ ounces), sugar; 3 tablespoons, cornstarch; 2 tablespoons, Dutch-processed cocoa powder; 1/4 teaspoon, table salt; 3 cups, whole milk, divided; 3 , large egg yolks (reserve whites for cake); 4 ounces, bittersweet chocolate, chopped fine; 5 tablespoons, unsalted butter, cut into 5 pieces; 1 pound (3¼ cups), raspberries, divided; 3 tablespoons, sugar; 1 teaspoon, cornstarch; Pinch , table salt; 1⅓ cups (5⅓ ounces), cake flour; 3/4 cup (5¼ ounces), sugar; 1½ teaspoons, baking powder; 1/4 teaspoon, table salt; 1/3 cup, vegetable oil; 1/4 cup, water; 2 , large eggs, separated, plus 3 large egg whites (reserved from custard); 2 teaspoons, vanilla extract; 1/4 teaspoon, cream of tartar; 2 cups, heavy cream, divided; 4 teaspoons, sugar, divided; 6 tablespoons, rum, divided; , Sprinkles (optional)

57 comments

Appears in Cook's Illustrated November/December 2022

Desserts or Baked Goods

Complementary textures and flavors make this chocolate-raspberry trifle stunning. Advance assembly makes it a gift for the busy cook.

SERVES12 to 16

TIME2 hours, plus 10½ hours cooling and chilling

has video

WHY THIS RECIPE WORKS

For a showstopper chocolate-raspberry trifle that tasted as good as it looked, we started by making our chocolate custard so that it could chill and set while we prepared the other components. Using a moderate amount of bittersweet chocolat...

This is a members' feature.