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Mocha-raspberry Trifle **

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MOCHA-RASPBERRY TRIFLE **
 Categories: Desserts, Chocolate, Fruits
      Yield: 8 Servings
 
      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

MMMMM-----------------------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.
 
MMMMM

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