White Chocolate Chips (Photo credit: frugalupstate)
1/2 cup hot brewed espresso or strong coffee
2 tablespoons granulated sugar
2 tablespoons coffee liqueur
Two 8-ounce containers mascarpone cheese
1/3 cup confectioners’ sugar
1 tsp vanilla extract
pint heavy cream
One Vanilla food Cake Mix
1 1/2 ounce piece white chocolate
1. In small bowl, stir together the espresso and granulated sugar until the sugar is dissolved. Stir in 1/4 cup water and the coffee liqueur.
2.wish the mascarpone, confectioners’ sugar and vanilla at slowly. While wisking gradually pour in the cream, then whip until thick and billowy but not stiff.
3. Invert the angel food cake onto a work surface. Using a large serrated knife, trim the brown crust off the top of the cake, then slice the cake horizontally into 3 layers. Place the widest layer cut side up in the bottom of a 7 -inch-wide trifle bowl. Drizzle 1/4 cup of the coffee syrup evenly over the cake, then spoon 2 cups of the mascarpone mixture evenly on top. Finely grate one third of the white chocolate over the mascarpone. Repeat with the remaining ingredients to make 2 more layers. Cover the trifle and refrigerate for at least 4 hours or up to 2 days.
