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Skye's Raspberry Truffle Trifle Recipe

16 servings (no baking for summer cool kitchens!)

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

*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 creamierconsistency.
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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