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Add a photoServings: 12
Ingredients
- 1 x 7-in (18 cm) sponge cake
- 1/2 c. Boysenberry liqueur
- 1 c. Whipping cream
- 3 c. Lowfat milk
- 3/4 c. Light cream
- 3 x Large eggs
- 1/2 c. Granulated sugar
- 1/4 c. All-purpose flour
- 3 Tbsp. Boysenberry liqueur
- 1 1/2 tsp Vanilla
- 2 pkt Unsweet. frzn Boysenberries thawed (300 g size pkg)
- 1/4 c. Icing sugar
- 2 Tbsp. Boysenberry liqueur
- 8 ounce Semisweet chocolate coarsely minced
- 3/4 c. Whipping cream
- 1/4 c. Boysenberry liqueur
Directions
- You'll want a 12-c. (3 L) serving bowl -preferably glass- for this extravagant dessert. Boysenberry Sauce: In food processor or possibly blender, puree Boysenberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.) CUSTARD: In large saucepan, heat lowfat milk and cream till warm. In bowl, beat Large eggs with sugar till light, about 3 min; whisk in flour till smooth. Pour in warm lowfat milk mix, whisking constantly. Return to pan; cook, whisking constantly, till boiling. Stir in liqueur; simmer, whisking, for 2 min. Stir in vanilla. Pour into bowl; place plastic wrap directly on surface and let cold to room temperature. ( Custard can be refrigerated for up to 8 hrs.) CHOCOLATE
- TRUFFLE SAUCE: In top of double boiler over simmering water, heat chocolate, cream and liqueur, stirring. Let cold to room temperature.
- ASSEMBLY: Cut cake into 3 layers. Drizzle 1/2 c. Boysenberry 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 Boysenberry 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.
- Chill for at least 8 hrs or possibly up to 1 day. Whip cream; add in remaining liqueur. Spread over top. Hot reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 363 | |
| Calories from Fat 214 | 59% |
| Total Fat 24.75g | 31% |
| Saturated Fat 14.87g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 97mg | 4% |
| Potassium 314mg | 9% |
| Total Carbs 28.95g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 17.5g | 12% |
| Protein 8.08g | 13% |
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