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SKYE'S RASPBERRY TRUFFLE TRIFLE Recipe | |
Dessert | |
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Ingredients:
SKYE'S RASPBERRY TRUFFLE TRIFLE"...Generally, I assemble it in the morning the day I am going to serve it, but have the cake and custard pre-made. Keeps well in a refrigerator up to a day before serving. If you substitute for liqueur, use a raspberry/peach coulis... "You'll want a 12-cup serving bowl. (...pretty crystal or glass bowl..." INGREDIENTS: * 1 7-in sponge cake (purchased Angel Food Cake is fine) * 1/2 cup Raspberry liqueur * 1 cup 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 bags Unsweeten frozen raspberries - thawed or 3 Cups of Fresh Raspberries * 1/4 c icing or powdered sugar * 2 tb Raspberry liqueur * Chocolate Truffle Sauce: * 8 oz Semisweet chocolate - coarsely chopped * 3/4 c Whipping cream * 1/4 c Raspberry liqueur
Directions:
PREPARATION: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 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. 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. (As a note."I generally use a pink tinted white chocolate instead of the chocolate sauce, but left the recipe for regular chocolate as most people like it that way best)." 16 servings http://southernfood.about.com/od/berries/r/blbb289.htm | |