*  Exported from  MasterCook  *
                            SCOTCH WHISKY TRIFLE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------COFFEE-CARAMEL
    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
    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
   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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