Be the first to 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).
More Raspberry Recipes
Raspberry Bars
Raspberry Pie with Whipped Cream
Raspberry Cheese Pie
Raspberry Fluff Dessert
Raspberry Vinaigrette
Raspberry Vinegar
Chocolate Raspberry Bread
Almond Cake with Raspberry Sauce
Raspberry Squares
Dessert Recipes Index
Raspberry Bonbons
Raspberry & Blackberry Recipes
Brownies and Bars
Cobblers
Cheesecakes
Cake Recipes
Pie Recipe Index
Fruit Recipes
Fruit Salad Recipes
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