*  Exported from  MasterCook  *
 
                         MOCHA-RASPBERRY TRIFLE **
 
 Recipe By     : 
 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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