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Baci Trifle with Berries
Origin: Perugina's Master Chocolatier & Pastry Chef Vivien Reimbelli
Ingredients:

10 ounces yellow spongecake
2 ounces maraschino liqueur,  or other cherry flavored liqueur
3 Perugina Baci, finely chopped
8 ounces raspberries
5 ounces Perugina Dark Chocolate


Preparation:

1. Cut the spongecake into 3 rectangular layers.
2. Using a pasty brush, brush each layer with the liqueur.
3. Sprinkle each layer with the chopped Baci and half of the berries.
4. Place the layers on top of each other to create a cake.
5. Melt the chocolate in the microwave, spoon over the top of the cake to cover it completely.  Set the remaining berries on the cake, refrigerate for at least 15 minutes before serving.  Makes 4 servings.