Dessert Recipes
Raspberry Truffle Trifle
Yield: 16 servings
Ingredients
Cake
- 1 (7-inch) sponge or angel food cake
- 1/2 cup raspberry liqueur
- 1 cup whipping cream (Cool Whip can be substituted)
Custard
- 1 large and 1 small package regular vanilla pudding mix
- 3 cup milk
- 3/4 cup light cream or Half-and-Half
- 3 eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 tablespoons raspberry liqueur
- 1 1/2 teaspoons vanilla extract
Raspberry Sauce
- 2 bags unsweetened frozen raspberries, thawed, or 3 cups fresh raspberries
- 1/4 cup confectioners' sugar
- 2 tablespoons raspberry liqueur
Chocolate Truffle Sauce
- 8 ounces semisweet chocolate, coarsely chopped
- 3/4 cup whipping cream
- 1/4 cup raspberry liqueur
Instructions
- Use a pretty 12-cup crystal or glass 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 extract.
- 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 tablespoons 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.