Ingredients

3 tablespoons water

2 tablespoons sugar

3 tablespoons Cognac or other brandy

For mocha pastry cream

• 2 cups whole milk
• 1 tablespoon instant espresso powder
• 1 vanilla bean, split lengthwise

• 6 large egg yolks
• 3/4 cup sugar
• 1/4 cup cornstarch
• 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

• 1 3/4 cups chilled whipping cream

For assembly

• 2 purchased 8-inch-diameter, 1- to 1 1/4-inch-thick round sponge cakes, each cut horizontally in half
• 3/4 cup raspberry preserves (about 10 ounces)
• 2 cups fresh or frozen raspberries (unthawed)

• 2 cups fresh raspberries
• 2 tablespoons red currant jelly, melted with 1 tablespoon water
• 1 1/2 teaspoons sugar
• Red currant bunches or red grape clusters (optional)

Description

Definitely Not Ye Olde English Classic, But Very Delicious And Very Contemporary. Using Store-bought Sponge Cake (ask For It At Your Supermarket...

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