Boysenberry Truffle Trifle

Directions

1. 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
2. TRUFFLE SAUCE: In top of double boiler over simmering water, heat chocolate, cream and liqueur, stirring. Let cold to room temperature.
3. 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.
4. 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.