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Raspberry Truffle Trifle

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

1    7-in(18 cm) sponge cake
1/2  cup  Raspberry liqueur
1  cup  Whipping cream
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

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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