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Category: Trifles
Prep Time: Cook Time: Total Time:
1 (7 inch) sponge cake or angel food cake
1/2 cup raspberry liqueur
1 cup whipping topping
.
Custard *See Note Below
3 cup milk
3/4 cup light cream
3 Eggs
1/2 cup sugar
1/4 cup flour
3 tbsp raspberry liqueur
1 1/2 tsp vanilla extract
.
Raspberry Sauce
2 bags unsweetened frozen raspberries - thawed or 3 cups fresh raspberries
1/4 cup icing or powdered sugar
2 tbsp Raspberry liqueur
.
Chocolate Truffle Sauce
8 oz semi-sweet chocolate - coarsely chopped
3/4 cup whipping cream
1/4 cup raspberry liqueur
*Note about custard: 1 Large and 1 Small package of Jell-O Cook Style Vanilla Pudding mix can be substituted, but remember to cut the liquid by 3 tablespoons to allow for Raspberry Liqueur, and use 3/4 cup of Light Cream to the total quantities of Jell-O box recipe liquid instead of all milk for a richer flavor and creamier consistency. Use a 12-cup crystal or glass serving bowl.
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. Serves 16
NOTE: Keeps well in a refrigerator up to a day before serving. If you substitute for liqueur, use a raspberry/peach coulis.
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RASPBERRY TRUFFLE TRIFLE
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Category: Trifles
Prep Time: Cook Time: Total Time:
1 (7 inch) sponge cake or angel food cake
1/2 cup raspberry liqueur
1 cup whipping topping
.
Custard *See Note Below
3 cup milk
3/4 cup light cream
3 Eggs
1/2 cup sugar
1/4 cup flour
3 tbsp raspberry liqueur
1 1/2 tsp vanilla extract
.
Raspberry Sauce
2 bags unsweetened frozen raspberries - thawed or 3 cups fresh raspberries
1/4 cup icing or powdered sugar
2 tbsp Raspberry liqueur
.
Chocolate Truffle Sauce
8 oz semi-sweet chocolate - coarsely chopped
3/4 cup whipping cream
1/4 cup raspberry liqueur
*Note about custard: 1 Large and 1 Small package of Jell-O Cook Style Vanilla Pudding mix can be substituted, but remember to cut the liquid by 3 tablespoons to allow for Raspberry Liqueur, and use 3/4 cup of Light Cream to the total quantities of Jell-O box recipe liquid instead of all milk for a richer flavor and creamier consistency. Use a 12-cup crystal or glass serving bowl.
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. Serves 16
NOTE: Keeps well in a refrigerator up to a day before serving. If you substitute for liqueur, use a raspberry/peach coulis.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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