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

1. Use a pretty 12-cup crystal or glass bowl.

Raspberry Sauce

1. In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. (Sauce can be refrigerated for up to 3 days.)

Custard

1. In large saucepan, heat milk and cream until hot.
2. 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.
3. Stir in vanilla extract.
4. 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

1. In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature.

Assembly

1. 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.
2. Whip cream; add remaining liqueur. Spread over top.
3. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.