🫙 From the Spice Rack
Raspberry Truffle Trifle
1 7-in (18 cm) sponge cake 1/2 c Raspberry liqueur 1 c Whipping cream 3/4 c Light cream 3 Eggs
maineasy
Ingredients8 items
Ingredients
- 17-in (18 cm) sponge cake
- 1/2cup raspberry liqueur
- 1cup whipping cream
- 3/4cup light cream
- 3eggs
- 1/2cup granulated sugar
- 1/4cup all-purpose flour
- 3tbsp raspberry liqueur
Directions
- 1
1 7-in (18 cm) sponge cake 1/2 c Raspberry liqueur 1 c Whipping cream ----------------------------------CUSTARD
- 2
frozen raspberries - thawed (300 g size pkg) 1/4 c Icing sugar 2 tb Raspberry liqueur --------------------------CHOCOLATE TRUFFLE SAUCE
- 3
Raspberry Sauce: In food processor or blender, puree raspberries and icing sugar
- 4
Stir in liqueur
- 5
Sauce can be refrigerated for up to 3 days.) CUSTARD: In large saucepan, heat milk and cream until hot
- 6
In bowl, beat eggs with sugar until light, about 3 minutes
- 7
whisk in flour until smooth
- 8
Pour in hot milk mixture, whisking constantly