Raspberry Tiramisu Trifle
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Ingredients |
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1 tub |
mascarpone cheese, or 2 - 8 oz pkgs cream cheese |
500 g |
|
1/2 cup |
sugar |
125 mL |
|
2 |
egg yolks |
2 |
|
1/4 cup |
brandy or orange juice |
50 mL |
|
1 Tbsp |
lemon juice |
15 mL |
|
1 1/2 tsp |
vanilla |
7 mL |
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1 1/2 cup |
whipping cream |
375 mL |
|
2 pkgs |
frozen, unsweetened raspberries or mixed berries |
600 g |
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2 pkgs |
ladyfingers (halved lengthwise) or 1 pound cake thinly sliced |
2 pkgs |
|
1 Tbsp |
unsweetened cocoa powder |
15 mL |
|
1/2 cup |
fresh raspberries |
125 mL |
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Thaw berries in colander, reserve juice,
set aside. Beat mascarpone or cream cheese with sugar in bowl.
In separate bowl set over hot water, beat egg yolks with whisk
for ~ 3 minutes or until pale and thickened. Beat into cheese
mixture. Stir in brandy or orange juice, lemon juice and
vanilla. Whip ½ cup (125 mL) of the whipping cream and fold
into cheese mixture. Line bottom of 8 cup glass trifle bowl
with ladyfingers and brush lightly with 3 Tbsp (45 mL) of the
berry juice. Pour in 1/3 of the cheese mixture and spread to
cover ladyfingers. Sift 1 tsp (5 mL) of cocoa over top of
cheese mixture. Sprinkle 1/3 of the berries, pressing some
against glass to show through. Repeat cheese mixture, cocoa
and berries. Line bowl with remaining ladyfingers, brush
lightly with berry juice and top with remaining cheese
mixture. Cover lightly and refrigerate for at least 4 hours or
overnight.
Whip remaining 1 cup (250 mL) whipping
cream and mound over trifle, leaving rim of cheese mixture
visible. Dust rim lightly with cocoa powder and garnish with
shaved chocolate and/or fresh raspberries.
Time saving tip: Use 2 pkgs. of instant vanilla pudding
instead of cheese mixture and fold in the ½ cup (125 mL) of
whipping cream. |
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Nutrient Content |
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Per Serving: Energy: 504.2 Kcal ·
Carbohydrate: 51.8 g · Protein: 9.5 g · Fat (Total): 29.7 g
· Calcium: 89.3 mg |
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