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Course : Dessert
Type of Prep : Assemble
Cuisine : U.S. Regional
 
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Skye's Raspberry Truffle Trifle Recipe

From Diana Rattray,
Your Guide to Southern Food.
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From Skye:

This is a dessert that I usually make for company when I am in a hurry! Looking at the recipe it seems long, but it is really fun to make and makes a fun and easy summer dessert. Generally, I assemble it in the morning the day I am going to serve it, but have the cake and custard pre-made. Keeps well in a refrigerator up to a day before serving. If you substitue for liqueur, use a raspberry/peach coulis.


16 servings (no baking for summer cool kitchens!)

INGREDIENTS:

  • 1 7-in sponge cake (purchased Angel Food Cake is fine)
  • 1/2 cup Raspberry liqueur
  • 1 cup Whipping cream (Cool Whip can be substituted)
  • .
  • Custard *See Note Below
  • 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 bags Unsweeten frozen raspberries - thawed or 3 Cups of Fresh Raspberries
  • 1/4 c icing or powdered sugar
  • 2 tb Raspberry liqueur
  • .
  • Chocolate Truffle Sauce
  • 8 oz Semisweet chocolate - coarsely chopped
  • 3/4 c Whipping cream
  • 1/4 c Raspberry liqueur

PREPARATION:

*Note about custard: 1 Large and 1 Small package of Jell-O Cook Style Vanilla Pudding mix can be sustituted, but remember to cut the liquid by 3 tablespoons to allow for Raspberry Liqueur, and use 3/4 cup of Light Cream to the total quantitiy of Jell-O box recipe liquid instead of all milk for a richer flavor and creamier consistency.

You'll want a 12-cup serving bowl. (Using a pretty crystal or glass bowl is great to see this pretty and delicious desert!)

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. (as a note.. I generally use a pink tinted white chocolate instead of the chocolate sauce, but left the recipe for regular chocolate as most people like it that way best).

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