Categories: Desserts, Alcohol 
      Yield: 16 servings 
  
      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.