Cafe Praline Trifle

Another way of serving this dish: Top store-bought mamon with frosting then garnish the top with chopped walnuts, cashew praline, and whipped cream. Increase the amount of coffee if you like a stronger taste.

 
Serves 6 to 8  Prep Time 30 minutes  Chilling Time 60 minutes 
Cooking Time 15 minutes for the praline

For the frosting
2/3 cup evaporated milk
1 cup sugar
1 cup all-purpose cream
2 tablespoons coffee
1 cup butter

For the praline
1/2 cup sugar
2 tablespoons water
1/2 cup chopped cashew nuts

store-bought mocha chiffon cake
chopped toasted walnuts

1  Prepare the frosting: Combine the first 4 ingredients. Chill for about 30 minutes. Cream the butter until light and fluffy. Pour in milk mixture a tablespoon at a time, beating well after each addition. Use as filling and frosting for the layered cake.

2  Prepare the praline: Melt sugar in water over low heat, stirring until sugar dissolves. Increase heat and boil without stirring, until syrup turns deep caramel in color. Stir in cashew nuts and pour onto a well oiled baking sheet. Cool completely, then chop the praline coarsely with a knife. Set aside.

3  To assemble trifle: Choose a big, round deep bowl. Set the first layer of chiffon cake. Spread with prepared frosting. Top with walnuts. Repeat the procedure until the cake reaches nearly the top of the container.

4  Cover generously with the frosting and decorate with the prepared pralines, more walnuts, and chocolate shavings. Pipe chilled all-purpose cream on top if desired. Refrigerate for at least 30 minutes before serving.

Photography by David Hanson  │ Styling by Sharlene Tan

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