2 pkg (each 300 g) frozen unsweetened raspberries
1 tub (500 g.) mascarpone cheese
(or 2 pkg/each 250 g. cream cheese)
1/2 cup granulated sugar
2 egg yolks
1/4 cup Field Stone Raspberry Dessert Wine
1 tblsp. 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 tblsp. unsweetened cocoa powder
1/2 cup fresh raspberries
In colander set over bowl, thaw raspberries, reserving juices. Set aside. In a large bowl, beat mascarpone cheese with sugar. In separate bowl set over hot (not boiling) water, beat egg yolks with clean beaters for five minutes or until pale and thickened, then beat into mascarpone mixture.
Stir in raspberry dessert wine, lemon juice and vanilla. Whip ½ cup of the cream; fold into mascarpone mixture.
Line bottom of 8-cup (2 L) glass trifle bowl with 12 ladyfinger halves; brush well with about 3 tblsp. reserved raspberry dessert wine. Spread with one-quarter of the mascarpone mixture. Sift 1 tsp. of the cocoa over 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 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 a rim of mascarpone mixture visible. Dust rim lightly with more sifted cocoa powder. Garnish with fresh raspberries.
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