Raspberry Truffle Trifle

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.