Raspberry Truffle Trifle Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1: 7-in, (18 cm) sponge cake
1/2 cup: Raspberry liqueur,
1 cup: Whipping cream,
CUSTARD
3 cup: Milk,
3/4 cup: Light cream,
3: Eggs,
1/2 cup: Granulated sugar,
1/4 cup: All-purpose flour,
3 tbsp: Raspberry liqueur,
1 1/2 tsp: Vanilla,
RASPBERRY SAUCE
2 package: Unsweet. frozen raspberries thawed, 300 g size pkg
1/4 cup: Icing sugar,
2 tbsp: Raspberry liqueur,
CHOCOLATE TRUFFLE SAUCE
8 ounce: Semisweet chocolate coarsely chopped,
3/4 cup: Whipping cream,
1/4 cup: Raspberry liqueur,
Directions:
Youll want a 12-cup (3 L) serving bowl -preferably glass- for this
extravagant dessert. 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.
Source from luhu.jp
extravagant dessert. 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.
Source from luhu.jp