Boysenberry Truffle Trifle Recipe

Name: Boysenberry Truffle Trifle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
You'll want a 12-c. (3 L) serving bowl -preferably glass- for this extravagant dessert.
2
Boysenberry Sauce: In food processor or possibly blender, puree Boysenberries and icing sugar.
3
Strain.
4
Stir in liqueur.
5
( Sauce can be refrigerated for up to 3 days.)
6
CUSTARD: In large saucepan, heat lowfat milk and cream till warm.
7
In bowl, beat Large eggs with sugar till light, about 3 min; whisk in flour till smooth.
8
Pour in warm lowfat milk mix, whisking constantly.
9
Return to pan; cook, whisking constantly, till boiling.
10
Stir in liqueur; simmer, whisking, for 2 min.
11
Stir in vanilla.
12
Pour into bowl; place plastic wrap directly on surface and let cold to room temperature.
13
( Custard can be refrigerated for up to 8 hrs.)
14
CHOCOLATE
15
TRUFFLE SAUCE: In top of double boiler over simmering water, heat chocolate, cream and liqueur, stirring.
16
Let cold to room temperature.
17
ASSEMBLY: Cut cake into 3 layers.
18
Drizzle 1/2 c. Boysenberry Sauce over bottom and sides of serving bowl.
19
Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur.
20
Pour one-third of Custard over cake.
21
Drizzle with one-third remaining Boysenberry Sauce.
22
Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce.
23
Repeat with two more layers of cake, liqueur, custard and sauces.
24
Chill for at least 8 hrs or possibly up to 1 day.
25
Whip cream; add in remaining liqueur.
26
Spread over top.
27
Hot reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.

1278

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 x 7-in (18 cm) sponge cake, 1/2 c. Boysenberry liqueur, 1 c. Whipping cream, 3 c. Lowfat milk, and more.

Yes, Boysenberry Truffle Trifle Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!