Raspberry Truffle Trifle Recipe - Cooking Index
Raspberry Truffle Trifle Recipe - Cooking Index
| 1 | -- (18 cm) sponge cake | |
| 1/2 cup | 118ml | Raspberry liqueur |
| 1 cup | 237ml | Whipping cream |
| Custard | ||
| 3 cups | 711ml | Milk |
| 3/4 cup | 177ml | Light cream |
| 3 | Eggs | |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 3 tablespoons | 45ml | Raspberry liqueur |
| 1 1/2 teaspoons | 7.5ml | Vanilla |
| Raspberry Sauce | ||
| 2 | Raspberries - unsweetened frozen | |
| (each 300 g) | ||
| 1/4 cup | 49g / 1.7oz | Icing sugar |
| 2 tablespoons | 30ml | Raspberry liqueur |
| Chocolate Truffle Sauce | ||
| 8 oz | 227g | Semisweet chocolate - coarsely chopped |
| 3/4 cup | 177ml | Whipping cream |
| 1/4 cup | 59ml | Raspberry liqueur |
You'll 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 Tbl of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbl 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.
Makes 16 servings.
Source:
Taste of Home Magazine, April/May '93, p. 34
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