posted by Fred in CO 04-28-103 7:20 AM
2 package (10 oz) frozen unsweetened raspberries
1 pound mascarpone
1/2 cup granulated sugar
2 egg yolks
1/4 cup brandy
1 tablespoon lemon juice
1 1/2 teaspoons vanilla essence
1 1/2 cups whipping cream
2 packages small soft ladyfingers; halved, or
1 pound cake; thinly sliced
1 tablespoon unsweetened cocoa powder
1/2 cup fresh raspberries
In colander set over bowl, thaw raspberries, reserving juice; set aside. In large bowl, beat mascarpone with sugar. In separate bowl set over hot (not boiling) water, beat egg yolks with clean beaters for 5 minutes or until pale and thickened; beat into mascarpone mixture. Stir in brandy, lemon juice and vanilla.
Whip 1/2 cup of the cream; fold into mascarpone mixture.
Line bottom of 8-cup trifle bowl with 12 ladyfinger halves; brush with about 3 tablespoons reserved raspberry juice. Spread with one-quarter of the mascarpone mixture. Sift 1 teaspoon of the cocoa over the top. Sprinkle with one-third of the thawed raspberries, pressing some against glass to show through.
Repeat mascarpone, cocoa and raspberry layers twice. Line bowl with remaining twelve ladyfinger halves; brush with juice and top with remaining mascarpone mixture. Cover lightly and refrigerate for at least 4 hours or overnight.
Whip remaining 1 cup cream; mound over trifle, leaving rim of mascarpone mixture visible. Dust entire surface with more sifted cocoa powder. Garnish surface with chocolate decorations, fresh raspberries, if desired.
Source: The Canadian Living Christmas Book
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