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Raspberry Tiramisu Trifle

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Blend the creamiest of Italian cheese - mascarpone - with whipping cream and raspberries for a superb make-ahead entertaining dessert.

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Ingredients

  • 2 pkg (each 300 g) frozen unsweetened raspberries
  • 1 tub (500 g) mascarpone or 2 pkg (each 250 g) cream cheese
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1/4 cup brandy
  • 1 tbsp lemon juice
  • 1-1/2 tsp vanilla
  • 1-1/2 cups whipping cream
  • 2 pkg small soft ladyfingers, halved (or 1 pound cake, thinly sliced)
  • 1 tbsp (approx) unsweetened cocoa powder
  • Chocolate Decorations (recipe follows)
  • 1/2 cup fresh raspberries

Details

Preparation

Step 1

In colander, 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 (2L) glass trifle bowl with 12 ladyfinger halves; brush well with about 3 tbsp reserved raspberry juice. Spread with one-quarter of the mascarpone mixture. Sift 1 tsp of the cocoa over top. Sprinkle with one-third of the raspberries, pressing some against glass so they show through. Repeat mascarpone, cocoa and raspberry layers twice. Line bowl with remaining 12 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 rim lightly with more sifted cocoa powder. Garnish with Chocolate Decorations and fresh raspberries. Makes 8 to 10 servings.

CHOCOLATE DECORATIONS:
Line baking sheet with waxed or parchment paper. Melt 2 oz (60 g) semisweet chocolate in top of double boiler over hot, not boiling, water; spoon into small pastry bag or parchment paper cone. Pipe festive decorations, such as stars, miniature Christmas trees or dreidels, onto waxed paper. Refrigerate for 15 minutes or until firm. Slide thin sharp knife under decorations and transfer to top of trifle.

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