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.
Cake
1 18 1/2-ounce package Duncan Hines Moist Deluxe Butter Recipe Golden cake
mix
2/3 cup dry Marsala
Filling
3 12-ounce packages frozen unsweetened raspberries, thawed, drained
3 tablespoons plus 3/4 cup sugar
9 large egg yolks
1 cup dry Marsala
1 1/2 cups chilled whipping cream
1 1/2-pint basket fresh raspberries
Sliced almonds or other sweet nuts for garnish (optional)
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 crosswise into 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°F on thermometer,
about 6 minutes. Remove bowl from over water. Cool yolk mixture to room
temperature, whisking occasionally.
Using electric mixer with clean dry beaters, beat 3/4 cup cream in large
bowl until stiff peaks form. Fold whipped cream into yolk mixture.
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; smooth top. Arrange enough cakes slices over
filling to cover completely. Spread 1 cup raspberry mixture over, allowing
some to show at sides. 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 mixture, 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 nuts or
raspberries.
