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.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe Goldmine is an Amazon affiliate. This means that if you buy anything on Amazon through the links on this site, a small commission will go to us to maintain this site, and it costs you nothing extra.