*  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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