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

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.