Raspberry And Marsala Trifle Recipe - Cooking Index
Raspberry And Marsala Trifle Recipe - Cooking Index
| 1 | Duncan Hines moist deluxe | |
| Butter recipe golden cake mix | ||
| 3/4 cup | 177ml | Dry marsala |
| Filling | ||
| 1 | Frozen unsweetened | |
| Raspberries - thawed, drained | ||
| 3 5/8 tablespoons | 54ml | Plus 3/4 cup sugar |
| 10 3/4 tablespoons | 161ml | Egg yolks (large) |
| 1 1/8 cups | 266ml | Dry marsala |
| 1 3/4 cups | 414ml | Whipping cream - chilled |
| 5/8 | Basket fresh raspberries |
A purchased cake mix (spiked with Marsala for added zip) makes this elegant dessert a snap to prepare. For extra ease, you can assemble it the day before serving.
For Cake: Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake lengthwise into 1-inch-thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
For Filling: Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160Fon thermometer, about 6 minutes. Remove bowl from over ater. Cool yolk mixture to room temperature, whisking occasionally.
Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1-1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
Source:
Using electric mixer, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with fresh raspberries.
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