*  Exported from  MasterCook  *
 
                          RASPBERRY TRUFFLE TRIFLE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    7-in (18 cm) sponge cake
      1/2   c            Raspberry liqueur
    1       c            Whipping cream
                         -----CUSTARD-----
    3       c            Milk
      3/4   c            Light cream
    3                    Eggs
      1/2   c            Granulated sugar
      1/4   c            All-purpose flour
    3       tb           Raspberry liqueur
    1 1/2   ts           Vanilla
                         -----RASPBERRY SAUCE-----
    2       pk           Unsweet. frozen raspberries
                         - thawed (300 g size pkg)
      1/4   c            Icing sugar
    2       tb           Raspberry liqueur
                         -----CHOCOLATE TRUFFLE SAUCE-----
    8       oz           Semisweet chocolate
                         - coarsely chopped
      3/4   c            Whipping cream
      1/4   c            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 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.
  
 
 
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