Mocha-Raspberry Trifle

* Exported from MasterCook Mac *

Mocha-Raspberry Trifle

Recipe By : JANE S HERR <MJPU13B@prodigy.com>
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Chocolate sponge cake
1/3 c Kahlua
1 lb Raspberries -- fresh or frozen
3 1/2 oz Dark chocolate
1 1/3 c Whipping cream
COFFEE CUSTARD:
4 Egg yolks
1/4 c Cornstarch
3/4 c Sugar
1 1/2 c Milk
1 tb Instant coffee powder
1 tb Water -- hot
2 ts Vanilla
1 1/3 c Whipping cream

Cut cake into 10-12 slices. Place half the slices in trifle bowl.
Sprinkle evenly with half of the Kahlua, top with half of the
raspberries, sprinkle with 1/3 of the chocolate, spread with half of
the custard. Repeat layers. Decorate with whipped cream, remaining
dark chocolate and extra raspberries. Coffee Custard: Whisk egg
yolks, cornstarch and sugar together in pan until smooth. Heat milk
in separate pan, gradually stir into egg yolk mixture. Cook, stirring
constantly until mixture boils and thickens. Add combined coffee,
water and vanilla; cover surface with plastic wrap to prevent skin
from forming, and cool to room temperature. Beat whipping cream until
soft peaks form and fold into custard.



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