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Because sometimes recipes make me cry.

Every Thanksgiving I’m asked to bring this dessert, a cappuccino mousse trifle. It’s easy to make and sits well overnight so I can make it ahead of time and not rush the morning of.

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The reason it chokes me up?

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It’s written in my mother’s hand, one of the few examples of her script I have. Yes, it’s old and stained … but to me, it’s precious.

As are the memories of her helping me make it.

If you want to follow along it goes something like this…

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Cube a pound cake.

I like to slice off the top so the coffee absorbs more fully.

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If you have a trifle bowl do three layers, if not… do two like this one. I use Starbucks medium roast instant coffee as it’s much smoother than Folgers.

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Soaked cubes, then coffee mousse layer sprinkled with chocolate. Be sure to use whole milk, not lower fat versions.

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Top with Cool Whip and cinnamon.

I don’t pipe rosettes but feel free to dress it up if you’re an over achiever.

As I said, I make this the afternoon before and find the flavor is deeper the next day.

Enjoy.

😊

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