Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------COFFEE-CARAMEL CUSTARD------------------------
2 2/3 c Half and half
6 Egg yolks
3/4 c Dark brown sugar, packed
3 tb All-purpose flour
1 1/2 ts Vanilla extract
1 c Whipping cream; chilled +
2 tb Whipping cream; chilled
1 1/4 ts Instant espresso powder
-OR- instant coffee powder
3 tb Scotch whisky

---------------------------TRIFLE--------------------------------
1 Frozen pound cake, 1-lb.size
-thawed, cut into 3/4" cubes
6 tb Scotch whisky
1 c Raspberry jam
1 pt Fresh raspberries; -OR-
24 oz -Frozen raspberries, thawed
2 lg Bananas; peeled,
- halved lengthwise, sliced

-------------------------TO FINISH------------------------------
2 c Whipping cream; chilled
3 tb Sugar
3 tb Scotch whisky
1/2 pt Fresh raspberries
Semisweet chocolate
- curled or grated

For custard: Scald half and half in heavy medium saucepan. Whisk
yolks, sugar and flour in top of double boiler until smooth.
Gradually whisk in hot half and half. Set over boiling water and stir
until custard is very thick and mounds when dropped from spoon, about
6 minutes. Set top of double boiler over ice and chill custard,
whisking occasionally. Mix in vanilla.

Combine whipping cream and espresso powder in large bowl and stir
until powder dissolves. Beat to firm peaks. Add Scotch and beat
until firm. Fold cream mixture into cold custard in 2 additions. (Can
be prepared 1 day ahead. Cover and refrigerate.)

For trifle: Place half of pound cake cubes in 3-quart trifle bowl or
glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in
heavy small saucepan until just pourable. Spoon half of jam over
cake and spread. Top with half of custard. Top with 1/2 the
raspberries, making sure some berries show at sides of bowl. Top with
half of bananas. Place remaining pound cake cubes in another bowl.
Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon
remaining jam over and spread. Top with remaining custard, then with
other halves of raspberries and bananas. Cover and refrigerate until
set, at least 3 hours. (Can be prepared 1 day ahead).

Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons
Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with
fresh raspberries and chocolate.

Source: Bon Appetit, December 1990
per Karen Mintzias
Fidonet COOKING echo

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