Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 7-in (18 cm) sponge cake
1/2 c Raspberry liqueur
1 c Whipping cream

--------------------------CUSTARD-------------------------------
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 pk Unsweet. frozen raspberries
- thawed (300 g size pkg)
1/4 c Icing 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 (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.

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