Title: Raspberry Truffle Trifle
Categories: Dessert Trifles
Yield: 1 Servings

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	Raspberries, unsweetened frozen thawed, (each 300 g)
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 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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