INGREDIENTS

INSTRUCTIONS

NORMA WRENN
FILLING
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 160 degrees on 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.
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.
Source: Bon Appetite 12/95
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
16, 1998

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