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You'll want a 12-c. (3 L) serving bowl -preferably glass- for this extravagant dessert.
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Blackberry Sauce: In food processor or possibly blender, puree Blackberries and icing sugar.
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Strain.
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Stir in liqueur.
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( Sauce can be refrigerated for up to 3 days.)
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CUSTARD: In large saucepan, heat lowfat milk and cream till warm.
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In bowl, beat Large eggs with sugar till light, about 3 min; whisk in flour till smooth.
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Pour in warm lowfat milk mix, whisking constantly.
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Return to pan; cook, whisking constantly, till boiling.
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Stir in liqueur; simmer, whisking, for 2 min.
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Stir in vanilla.
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Pour into bowl; place plastic wrap directly on surface and let cold to room temperature.
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( Custard can be refrigerated for up to 8 hrs.)
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CHOCOLATE
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TRUFFLE SAUCE: In top of double boiler over simmering water, heat chocolate, cream and liqueur, stirring.
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Let cold to room temperature.
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ASSEMBLY: Cut cake into 3 layers.
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Drizzle 1/2 c. Blackberry Sauce over bottom and sides of serving bowl.
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Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur.
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Pour one-third of Custard over cake.
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Drizzle with one-third remaining Blackberry Sauce.
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Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce.
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Repeat with two more layers of cake, liqueur, custard and sauces.
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Chill for at least 8 hrs or possibly up to 1 day.
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Whip cream; add in remaining liqueur.
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Spread over top.
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Hot reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.
