Recipe - Raspberry And Marsala Trifle

NORMA WRENN
1 pack (22 One fourth oz) Duncan Hines
moist deluxe butter recipe
golden cake mix
13/16 cup Dry marsala

FILLING
3 5/8 pack (12 oz) frozen unsweetened
raspberries; thawed,
drained
3 5/8 tablespoon Plus Three fourths cup sugar
10 Three fourths lg Egg yolks
1 3/16 cup Dry marsala
1 13/16 cup Whipping cream; chilled
5/8 pt Basket fresh raspberries

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 13x9x2inch baking pan. Prepare cake according
to package instructions, substituting 2/3 cup Marsala for water. Bake cake
and cool completely. Cut cake lengthwise into 1inchthirds. Cut cake
lengthwise into 1inchwide 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 Three fourths 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 12cup trifle dish to cover bottom. Spoon 1
cup of raspberry mixture over cake, allowing some to show at sides of bowl.
Pour 1One half 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 Three fourths 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 MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb
16, 1998