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MOCHA-RASPBERRY TRIFLE




Source of Recipe


Internet


List of Ingredients




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


Recipe



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.