Raspberry Amaretto Angel Trifle Recipes

EASY RASPBERRY TRIFLE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
• In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
• Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
• Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
• Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

RASPBERRY TRIFLE

Steps:

• In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
• Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

RED RASPBERRY HOLIDAY TRIFLE

Steps:

• To make the berry filling: In a large saucepan bring the 4 cups of raspberry-cranberry juice to a boil over high heat.
• Cook until reduced to about 1 1/2 cups, about 10 minutes.
• In a small bowl, stir together 4 tablespoons Cointreau with the cornstarch.
• Whisk into the reduced raspberry-cranberry juice and cook on medium heat until juice has thickened and become clear.
• Remove from the heat and add the two 16-ounce bags of frozen raspberries.
• Set aside and let stand until the berries have thawed.
• To make the mousse layer: In a heavy nonreactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter.
• Cook over medium heat, stirring to dissolve the sugar, until the butter melts.
• Reduce the heat to medium-low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 to 10 minutes.
• Strain mousse through a fine-mesh strainer to remove lumps, into a large bowl.
• The orange mousse mixture will be very thick.
• Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until completely chilled, about half an hour.
• When mixture is chilled, in a large bowl, mash mascarpone cheese with a rubber spatula, add 1/4 cup of the orange mousse and stir until smooth and creamy.
• Stir in the remaining orange mousse and then fold in the whipped cream.
• To make the soaking liquid: In a small bowl, mix the 1 cup of thawed raspberry-cranberry concentrate with 2 tablespoons of Cointreau.
• Stir until blended and set aside.
• To assemble the Trifle:.
• In a 12-cup trifle bowl or a glass bowl with straight sides, layer half the slices of the angel-food cake on the bottom, making sure that only the white, cut edges of the cake are visible against the sides of the trifle bowl.
• Drizzle cake with half the soaking liquid.
• Evenly spread half the orange mousse mixture over the soaked cake slices.
• Spread three-quarters of the berry filling carefully over the mousse.
• Layer the remaining angel-food cake slices on top of berry filling, cut sides against the glass.
• Drizzle cake with remaining soaking liquid.
• Spread remaining orange mousse mixture over cake.
• Mound remaining quarter of the raspberry mixture on top of the mousse in the center of the bowl.
• Pipe whipped cream on top of trifle to decorate.
• Garnish with fresh raspberries.
• Refrigerate for 4 to 6 hours or overnight before serving.