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1
Combine 3 tablespoons water and sugar in small saucepan.
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2
Bring to boil over medium-high heat, stirring until sugar dissolves.
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3
Remove from heat.
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4
Mix in Cognac.
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5
Cool.
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6
Combine milk and espresso powder in heavy medium saucepan.
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7
Scrape in seeds from vanilla bean; add bean.
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8
Bring to simmer.
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9
Remove from heat.
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10
Discard bean.
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11
Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes.
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12
Sift in cornstarch; beat to blend well.
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13
Gradually beat hot milk mixture into egg mixture.
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14
Return mixture to saucepan.
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15
Whisk over medium heat until mixture comes to boil, about 3 minutes.
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16
Remove from heat.
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17
Add chocolate.
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18
Whisk until chocolate melts and mixture is smooth.
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19
Transfer to medium bowl.
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20
Place plastic wrap directly onto surface of pastry cream.
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21
Refrigerate until cold, about 3 hours.
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22
(Can be made 2 days ahead.
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23
Cover syrup and store at room temperature.
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24
Keep pastry cream refrigerated.)
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25
Whisk cold pastry cream until smooth.
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26
Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form.
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27
Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping.
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28
Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten.
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29
Fold remaining whipped cream from large bowl into pastry cream in 2 additions.
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30
Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl.
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31
Brush 1/4 of syrup over cake.
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32
Spread 3 tablespoons raspberry preserves over cake.
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33
Spread 1 cup pastry cream over.
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34
Arrange 1/2 cup fresh or frozen raspberries atop pastry cream.
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35
Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries.
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36
Spread reserved 1 1/2 cups whipped cream over trifle.
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37
Top whipped cream with 2 cups fresh raspberries.
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38
Lightly brush red currant jelly mixture over raspberries.
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39
Sprinkle with 1 1/2 teaspoons sugar.
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40
Garnish with red currant bunches or grape clusters, if desired.
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41
Cover and refrigerate at least 3 hours.
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42
(Can be prepared 8 hours ahead.
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43
Keep refrigerated.)
