16 servings

1 (7-inch) sponge or angel food cake
1/2 cup raspberry liqueur
1 cup whipping cream (Cool Whip can be substituted)

Custard
1 large and 1 small package regular vanilla pudding mix
3 cup milk
3/4 cup light cream or half-and-half
3 eggs
1/2 cup granulated sugar
1/4 cup all-purpose flour
3 tablespoons raspberry liqueur
1 1/2 teaspoons vanilla extract

Raspberry Sauce
2 bags unsweetened frozen raspberries, thawed, or
    3 cups fresh raspberries
1/4 cup confectioners' sugar
2 tablespoons raspberry liqueur

Chocolate Truffle Sauce
8 ounces semisweet chocolate, coarsely chopped
3/4 cup whipping cream
1/4 cup raspberry liqueur

Use a pretty 12-cup crystal or glass bowl.

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 extract. 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 tablespoons 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.