SKYE'S RASPBERRY TRUFFLE TRIFLE

Dessert

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



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Submitted 12/20/07.
Source: http://southernfood.about.com
Submitted By: merstar unicorn

SKYE'S RASPBERRY TRUFFLE TRIFLE