*  Exported from  MasterCook  *
 
                         Chocolate Raspberry Trifle
 
 Recipe By     : Cooking Live Show #CL8910
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         spongecake layer:
    4      large         eggs -- separated
      3/4  cups          sugar divided
    1      teaspoon      vanilla extract
    1      pinch         salt
      1/2  cup           all-purpose flour
      1/2  cup           cornstarch
                         rum syrup:
      3/4  cups          sugar
      3/4  cups          water
      1/2  cup           dark rum
                         custard creams:
    1      quart         milk
    1 1/2  cup           sugar -- divided
   12      large         egg yolks
      2/3  cups          all-purpose flour
    2      teaspoons     vanilla extract
    6      ounces        semisweet chocolate
                         whipped cream:
    2      cups          heavy whipping cream
      1/4  cup           sugar
    2      teaspoons     vanilla extract
    2                    baskets fresh raspberries
                         chocolate shavings for finish
 
 For the cake layers: Preheat the oven to 350 degrees and set rack at
 middle level. Butter a 9 or 10-inch round cake pan and line the bottom
 with a disk of parchment or waxed paper. Whisk yolks with half the
 sugar and vanilla until thick and light. In a clean, dry bowl, whisk
 whites with salt and continue whisking until they are white and
 opaque. Whip in remaining sugar in a stream. Continue whipping whites
 until they hold a firm peak. Fold yolks into whites then sift over and
 fold in flour and starch. Scrape batter into prepared pan and smooth
 top. Bake about 30 minutes, until well risen and deep in golden color.
 Unmold to a rack to cool.
 
 For the custard cream: Bring milk to a boil with half the sugar in a
 heavy, non-reactive pan. Whisk yolks with remaining sugar and sift
 over and whisk in flour. When milk boils, whisk a third into the yolk
 mixture. Return the remaining milk to a boil and whisk in yolk
 mixture,
 
 continuing to whisk until the mixture thickens and comes to a boil.
 Whisk constantly 30 seconds. Remove from heat and whisk in vanilla.
 Scrape half the cream to a bowl and cover with plastic wrap,
 refrigerate to cool. Whisk chocolate into remaining cream and scrape
 into a bowl, cover and cool.
 
 For syrup: In a small saucepan, bring water and sugar to a boil. Cool
 and stir in rum.
 
 For whipped cream: Combine all ingredients and whip to a soft peak.
 
 To assemble: Cut cake into thin, vertical slices. Place a layer of
 slices in the bottom of a glass serving bowl and moisten with syrup.
 Spread with half the vanilla cream and scatter with half the
 raspberries. Continue alternating layers to make 2 layers each,
 vanilla/raspberry, chocolate and whipped creams, ending with whipped
 cream. Sprinkle lightly with chocolate shavings and a few raspberries.
 
 
 
 
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