- Exported from MasterCook
RASPBERRY TRUFFLE TRIFLE
16 Preparation Time :
Categories : Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
1 7-in (18 cm) sponge cake
1/2 c Raspberry liqueur
1 c Whipping cream
--CUSTARD--
3 c Milk
3/4 c Light cream
3 Eggs
1/2 c Granulated sugar
1/4 c All-purpose flour
3 tb Raspberry liqueur
1 1/2 ts Vanilla
--RASPBERRY SAUCE--
2 pk Unsweet. frozen raspberries
- thawed (300 g size pkg)
1/4 c Icing sugar
2 tb Raspberry liqueur
--CHOCOLATE TRUFFLE SAUCE--
8 oz Semisweet chocolate
- coarsely chopped 3/4 c Whipping cream
1/4 c Raspberry liqueur
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.
3 layers. Drizzle
1/2 cup Raspberry Sauce over
bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle
with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle
with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle
Sauce for garnish; drizzle with one-third remaining Chocolate Truffle
Sauce. Repeat with two more layers of cake, liqueur, custard and sauces.
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. - - - - - - - - - - - - - - - - - -
