Jessie-Sierra Ross from StraightToTheHipsBaby.com joined Taylor to show her how to make a Luxurious Chocolate Trifle with Raspberries and Champagne Cream.

Here is the recipe:

Ingredients

• 2 cups of your favorite chocolate cake cubed into 1-2 inch pieces

FOR THE RASPBERRY COULIS

• 2 6 ounce packages of fresh raspberries
• 1/2 cup sugar
• 1 tablespoon water
• squeeze of fresh lemon juice

FOR THE CHAMPAGNE WHIPPED CREAM

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 2 tablespoons champagne optional

GARNISH

• 1 6 ounce package fresh raspberries
• 1 6 ounce package fresh blackberries
• edible flowers
• edible glitter

Instructions

TO MAKE THE RASPBERRY COULIS

• Rinse and dry your raspberries. Add to a small sauce pan with 1/2 cup of sugar, 1 tablespoon of water, and a squeeze of fresh lemon juice. Stir to combine.
• Set on medium-high heat and bring to a boil, while stirring occasionally.
• Let boil for 10 minutes, while stirring and breaking up the fruit.
• Once thoroughly boiled and slightly thickened, remove from the heat and let cool for 1 minute.
• Place a fine mesh sieve over a medium sized mixing bowl. Pour the raspberry mixture through the sieve, and push the cooked raspberries through the sieve with a rubber spatula. We want to save all the delicious juices, but none of the seeds!
• Discard the seeds & the pulp, and transfer the coulis to a glass jar or plastic container with a lid. Chill.

TO MAKE THE WHIPPED CREAM

• NOTE: chill your bowl and whisk attachments 10 minutes prior to making
• Using an already chilled bowl & whisk attachment, add the heavy whipping cream to the bowl and begin to beat on medium-high speed, until foamy.
• Next, add the 1/4 cup of sugar and beat on high until you see soft peaks (peaks that fall over when you pick up the beater).
• At this point, add the 2 tablespoons of champagne, and beat on high speed until you get tall peaks.

TO ASSEMBLE

• Using 4 small juice glasses (variations like champagne coupes or small mason jars work great too!), add 3 cubes of chocolate cake to the bottom of the glass, and press down slightly.
• Next, drizzle a tablespoon of the chilled raspberry coulis over the cake, followed by a heaping spoonful of champagne cream.
• Now, add a layer of raspberries and blackberries, and press down slightly again.
• Repeat the layers of chocolate cake, raspberry coulis, and finish with champagne cream on top.
• Garnish with a few berries, edible flowers, or edible glitter.