*  Exported from  MasterCook Mac  *

                         Mocha-Raspberry Trifle

Recipe By     : JANE S HERR <[email protected]>
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.



                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.