2 cups milk (whole,1%, or 2% )
6 extra large egg yolks at room temp
2/3 cup sugar
1/4 cup cornstarch sifted
1/3 cup chocolate syrup
3 tbsp sugar
1/4 cup water
3 tbsp cognac or grand marnier (if desired) or sub with 1/2 cup orange juice
1 9 inch round angel food cake or sponge cake or 1 pound cake sliced
1 cup heavy whipping cream
1 tsp chocolate shavings
Heat milk in a large saucepan until bubbles form around the edges. At the same time whip the egg yolks and sugar with a mixer until very thick and pale colored. Add the cornstarch and blend thoroughly. Pour the hot milk into the eggs , stirring constantly. Pour this mixture into the saucepan and stir constantly until very thick, about 3 minutes. Transfer the custard into a large bowl. Add the chocolate syrup and blend throughly .Cover the top of custard with waxed paper and leave to cool at room temp. Cover the bowl with plastic wrap and chill at least 3 hours before serving. Prepare the sugar syrup combine sugar and water in a small saucepan and bring to boil to dissolve the sugar. Remove from heat and stir in the liquor or orange juice .if using make up to 2 weeks in advance and keep it in a tightly sealed container in the refrigerator. Whip the cream until it holds soft peaks, reserve 1/2 cup for top of cake. To assemble slice the round cake into 3 equal horizontal layers. Place one layer in the bottom of a 9 inch round trifle bowl , brush cake with sugar syrup . Spread half the chocolate custard then spread 1/3 of the whipped cream. Place the top layer of cake on the cream brush with sugar syrup and spread with whipped cream. Fit pastry bag with a star tip and fill with the reserved whipped cream. Pipe 12 stars around the top edge of the trifle and one large star in the center. Sprinkle the outer stars with shaved chocolate. Cover and chill till ready to serve no longer than 6 hours.
makes 12 servings.
you may top it with crushed toffee bars in place of chocolate .
Not a NESTLÉ®-tested recipe.