Ingredients

1 1/4 cups milk
1 tablespoon coffee syrup, recipe follows
1 vanilla bean, split
3 egg yolks
1 tablespoon sugar
4 slices white pound cake
1/2 cup sweetened whipped cream
1/2 cup raspberries
Mint sprigs
Espresso powder

Directions

In a saucepan heat milk, coffee syrup and
vanilla bean just to a boil. In a mixing bowl lightly whisk egg yolks and sugar. Ladle 1/4

cup of milk mixture into egg mixture, whisking constantly. Pour egg mixture back into
saucepan. Stir with a wooden spoon over medium heat until mixture thickens and coats back
of spoon. Do not boil mixture or it will curdle. Remove from heat and cool in an ice bath.
Or pour into a bowl and cool, stirring frequently. To serve, top sponge cake slices with
whipped cream and berries. Pour coffee sauce around and over cake and sprinkle with
espresso powder. Garnish with mint sprigs.

Ingredients

COFFEE SYRUP:
2 cups strong coffee
1 cup sugar
1/2 teaspoon vanilla

Directions

In a small saucepan heat coffee just to
simmering. Stir in sugar and vanilla and simmer 8 minutes, stirring until sugar dissolves;
cool before using. Yield: 1 to 1 1/2 cups