Email to Stella      

Dessert: Raspberry Truffle Trifle-16

Source of Recipe

Skye


Recipe Introduction

"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.. (pssst.. the recipe SHOULD serve 16 desserts, but so far.. I get about 8!) Generally, I assemble it in the morning the day I am going to serve it, but have the cake, custard pre-made. Keeps well in a refridgerator up to a day before serving. There is alcohol in this recipe, so make certain that your eaters are not sensitive to liqueurs. If you substitue.. use a raspberry/peach coulis. "

List of Ingredients

1 7-in sponge cake (Store bought Angel Food Cake is fine)
1/2 c Raspberry liqueur
1 c Whipping cream (Cool Whip can be substituted)
*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)
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



Recipe


Skye's Raspberry Truffle Trifle
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.. (pssst.. the recipe SHOULD serve 16 desserts, but so far.. I get about 8!) Generally, I assemble it in the morning the day I am going to serve it, but have the cake, custard pre-made. Keeps well in a refridgerator up to a day before serving. There is alcohol in this recipe, so make certain that your eaters are not sensitive to liqueurs. If you substitue.. use a raspberry/peach coulis. "

16 servings (no baking for summer cool kitchens!)


1 7-in sponge cake (Store bought Angel Food Cake is fine)
1/2 c Raspberry liqueur
1 c Whipping cream (Cool Whip can be substituted)
*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)
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
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).


16 servings (no baking for summer cool kitchens!)