Chocolate Raspberry Trifle - cooking recipe

Ingredients

1/3 cup dark rum
1/3 cup brewed black coffee
2 (22 ounce) containers refrigerated chocolate pudding
1 cup reduced-fat sour cream
2 cups heavy cream, well chilled
3 tablespoons confectioners' sugar
14 ounces frozen pound cake, thawed, cut in 16 thin slices, slices cut in half
3 1/2 ounces bar bittersweet chocolate, shaved into shards with a vegetable peeler
1 1/2 pints red raspberries (reserve 8 berries for garnish)

Preparation

Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.