Recipes

[sfnative]

This recipe is a follow-up to the trifle discussion of some two months ago or so. The wonderful trifle is attributed to "Bon Apetit," December 1995 and has been a family favorite ever since. Up-front comment: does not quality for "cooking in 10 minutes or less." Our family rating on a scale of 1 to 10: 9.5.

Serves 10

Cake: 1 18 1/2 oz pkg Duncan Hines Moist Deluxe Butter Recipe Golden cake mix. It appears Duncan Hines no longer makes this mix, so am now using the best/richest available golden or yellow cake mix.

2/3 c dry Marsala

Filling

3 12 oz pkgs frozen unsweetened raspberries, thawed, drained

3 Tbs plus 3/4 c cane sugar

9 large egg yolks

1 c dry Marsala

1-1/2 c chilled heavy whipping cream

1-1/2 pint basket fresh raspberries

Preparation

For Cake

Butter and flour 13x9x2" baking pan (not dish). Prepare cake according to pkg instructions, substituting 2/3 c Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1" wide slices. Set aside.

For Filling

Mix thawed frozen raspberries and 3 Tbs sugar in large bowl. Set aside. Using handheld mixer, beat egg yokes and remaining 3/4 c sugar in large metal bowl until well blended and color changes to lighter yellow. Slowly beat in 1 c dry Marsala, then increase speed.

Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160 degrees F on thermometer, about 6 min. (Note: 50% of the time I can achieve triple volume. All other times only double volume. We still enjoy the end result!) Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.

Using electric mixer with clean dry beaters, beat 3/4 c heaving whipping cream in lg chilled bowl until stiff peaks form. fold whipped cream into yolk mixture.

Bring your trifle bowl front and center to counter. Arrange enough cake slices in 12 c trifle dish to cover bottom. Spoon 1 c raspberry mixture over cake, allowing some to show at the sides of bowl. Pour 1-1/2 c filling over; smooth top. Arrange enough cake slices over filling to cover completely. Spread 1 c raspberry mixture over, allowing some to show at the sides. Pour 1-1/2 c 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 hour or overnight (overnight is best).

Using electric mixer, beat 3/4 c chilled heavy whipping cream to stiff peaks in medium chilled bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish with fresh raspberries.

Enjoy!