Sunday, June 14, 2009

Cappuccino Mousse Trifle

As Charlotte pointed out last year when she posted a delicious Cappuccino Mousse Recipe for the feast of St. Pio of Pietrelcina, "according to the Oxford English Dictionary and the American Heritage Dictionary, the drink was named cappuccino because its color resembles the brown color of the robes worn by the Capuchin order of Franciscan friars. Others say it is because of the cappuccio or hood of the friar's robes."

Since June 16th marks the anniversary of St. Pio's canonization, as well as the memorial of the Capuchin Martyrs of the Concentration Camps (who were beatified in June of 1999 when the Pope visited Poland), I thought I would post one of my favorite cappuccino recipes in their honor.

Cappuccino Mousse Trifle

My husband and I love Tiramisu. However, it is so time consuming to make that I rarely make it. So when I found this recipe, in one of my Pampered Chef cookbooks, which is very similar to Tiramisu, and OH SO MUCH easier, it was an instant hit! Enjoy!

  • 1 (16 ounces) frozen prepared pound cake
  • 2 1/2 cups cold milk
  • 1/3 cup instant coffee granules
  • 2 packages (3.4 ounces each) vanilla instant pudding and pie filling
  • 2 containers (8 ounces each) frozen whipped topping, thawed
  • 1/4 teaspoon cinnamon
  • 1 square (1 ounce) semi-sweet chocolate for baking


1. Cut pound cake into 1-inch cubes; set aside.

2. In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.

3. Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.

4. To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish.

5. Fill a decorator with 1 cup of the remaining whipped topping; set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of bowl. Grate remaining chocolate in center; sprinkle with cinnamon.

Yield: 10 servings

This recipe could be made to celebrate any of the Capuchin Saints. Pin It


  1. Looks delicious, Jessica. What a fabulous saint to celebrate!

  2. I had this at a Pampered Chef party once and I loved it!

  3. Looks delicious. I love tiramasu too. I could have this any day, feast day or not :)

  4. My sister is an expert on Tiramisu, I will print this recipe for her, I think she will be delighted. Thank you!

    Pray with us

  5. Awesome website....I need something other than my "Lent Diet"

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    Stop on by!