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Raspberry Tiramisu Trifle Recipe

   
 

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     Raspberry Tiramisu Trifle

Category   Desserts - Breads
Sub Category   None

Ingredients
2 tubs( 425 g each ) raspberries in light syrup, thawed
1/4 cup orange flavoured liqueur
3 eggs yolks
1/2 cup granulated sugar
1 tub mascarpone cheese ( 475 g )
2 cups whipping cream
2 giant soft lady finger cookies
2 1/4 cups fresh raspberries
 

Instructions
Drain thawed berries, reserving 1/3 cup of the syrup. Mix syrup with 2 tbsp of the liqueur; set aside. In food processor, pulse drained berries until smooth. press through fine mesh sieve. Set aside.
In a heatproof bowl, beat egg yolks with sugar until pale and thickened,about 3 minutes. Beat in remaining liqueur. Set bowl over saucepan of simmering water; beat until foamy and thickened enough to coat back of spoon, about 6 minutes. Let cool.
In large bowl, stir mascarpone until smooth. Stir in one-third of the egg mixture; fold in remaining egg mixture. In separate bowl, whip 1 cup of the cream; fold into mascarpone mixture.
Line bottom of 12 cup glass trifle bowl with 7 of the lady fingers; Brush lightly with some of the liqueur mixture. Spread with one-third of the mascarpone mixture then half of the raspberry pureed raspberries. Halve one third of the fresh raspberries; arrange cut side against the edge of the bowl. Sprinkle any remaining cut berries over raspberry puree. Starting with lady fingers; repeat layers once. Top with remaining lady fingers; brushing with remaining liqueur mixture. Spread remaining mascarpone mixture over top. Cover and refrigerate for 4 hours. In bowl, whip remaining cream. Spread over trifle; spinkle with remaining whole berries.


Originally Submitted
3/4/2012





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