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

Youll 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.