Raspberry Truffle Trifle
Yield
16 servingsPrep
60 minCook
20 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | inch |
sponge cake
|
* |
| ½ | cup |
liqueur
raspberry |
*
|
| 1 | cup |
heavy whipping cream
|
|
| Custard | |||
| 3 | cups |
milk
|
|
| ¾ | cup |
light cream (half&half)
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
sugar
granulated |
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | tablespoons |
liqueur
raspberry |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| Raspberry sauce | |||
| 600 | grams |
raspberries
unsweetened, frozen, thawed |
|
| ¼ | cup |
powdered sugar
|
|
| 2 | tablespoons |
liqueur
raspberry |
|
| Chocolate truffle sauce | |||
| 8 | ounces |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| ¾ | cup |
heavy whipping cream
|
|
| ¼ | cup |
liqueur
raspberry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | inch |
sponge cake
|
* |
| 118 | ml |
liqueur
raspberry |
*
|
| 237 | ml |
heavy whipping cream
|
|
| Custard | |||
| 7.1E+2 | ml |
milk
|
|
| 177 | ml |
light cream (half&half)
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
sugar
granulated |
|
| 59 | ml |
all-purpose flour
|
|
| 45 | ml |
liqueur
raspberry |
|
| 7.5 | ml |
vanilla extract
|
|
| Raspberry sauce | |||
| 6E+2 | grams |
raspberries
unsweetened, frozen, thawed |
|
| 59 | ml |
powdered sugar
|
|
| 3E+1 | ml |
liqueur
raspberry |
|
| Chocolate truffle sauce | |||
| 231.2 | ml/g |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| 177 | ml |
heavy whipping cream
|
|
| 59 | ml |
liqueur
raspberry |
*
|
Directions
You'll want a 12-cup (3 L) serving bowl -preferably glass- for this extravagant dessert.
Raspberry Sauce: In food processor or blender, purée 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 ½ 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.
