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Raspberry Truffle Trifle
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
7-in(18 cm) sponge cake 1/2
cup
Raspberry liqueur 1
cup
Whipping cream
Custard: 3
cups
Milk 3/4
cup
Light cream 3
Eggs 1/2
cup
Granulated sugar 1/4
cup
All-purpose flour 3
tablespoons
Raspberry liqueur 1 1/2
teaspoons
Vanilla
Raspberry Sauce: 2
packages
Raspberries,
unsweetened frozen
(each 300 g) 1/4
cup
Icing sugar 2
tablespoons
Raspberry liqueur
Chocolate Truffle Sauce: 8
ounces
Semisweet chocolate,
coarsely chopped
3/4
cup
Whipping cream 1/4
cup
Raspberry liqueur
Directions:
You'll want a 12-cup (3 L) serving bowl-preferably glass- for this extravagant dessert.
Raspberry Sauce: In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.)
Custard: In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 minutes; whisk in flour until smooth.
Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic wrap directly on surface and let cool to room temperature. ( Custard can be refrigerated for up to 8 hours.)
Chocolate Truffle Sauce: In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature.
Assembly: Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 Tbl of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbl Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces.
Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.
Makes 16 servings. From: Sandee Eveland
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