Raspberry Mascarpone Trifle With Amaretti Cookies Recipes

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.

RASPBERRY AND MASCARPONE TRIFLE

Steps:

• Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
• Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
• Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
• Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
• Dust with extra icing sugar to serve.

RASPBERRY, WHITE CHOCOLATE & MASCARPONE TRIFLE

Steps:

• Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
• Reduce heat and let simmer for 10 minutes.
• Remove from heat, add amaretto liqueur, and set aside to cool.
• With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will “yellow” and become grainy.
• In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
• Gently fold through the mascarpone mixture along with the grated chocolate.
• Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup – if dipped too long they will become mushy!
• Line the base of an 8” x 11” (20cm x 26cm) serving dish with the biscuits.
• Top with half the mascarpone mixture.
• Sprinkle the raspberries over the mascarpone mixture.
• Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
• Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.

RASPBERRY TIRAMISU TRIFLE

Steps:

• Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
• Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
• Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.