Mocha-raspberry Trifle – We Love God!

Divine grace disdains to be assisted in the performance of that work which peculiarly belongs to itself, by the poor, imperfect performances of men. Attempts to complete what grace begins, betray our pride and offend the Lord; but cannot promote spiritual interest. Let the reader, therefore, carefully remember, that grace is either absolutely free, or it is not at all: and, that he who professes to look for salvation by grace, either believes in his heart to be saved entirely by it, or he acts inconsistently in affairs of the greatest importance.

Abraham Booth

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs		Chocolate, Desserts, Fruits	8	Servings

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
4		Egg yolks
1/4	c	Cornstarch
3/4	c	Sugar
1 1/2	c	Milk
1	T	Instant coffee powder
1	T	Water, hot
2	t	Vanilla

INSTRUCTIONS

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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””