| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Alcohol | 16 | Servings | |
INGREDIENTS
| 1 | 7-in (18 cm) sponge cake | |
| 1/2 | c | Raspberry liqueur |
| 1 | c | Whipping cream |
| 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 |
| 2 | pk | Unsweet. frozen raspberries thawed (300 g size pkg) |
| 1/4 | c | Icing sugar |
| 2 | tb | Raspberry liqueur |
| 8 | oz | Semisweet chocolate coarsely chopped |
| 3/4 | c | Whipping cream |
| 1/4 | c | Raspberry liqueur |
INSTRUCTIONS
CUSTARD RASPBERRY SAUCE CHOCOLATE TRUFFLE SAUCE 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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