Best 2 Raspberry And Marsala Trifle Recipes
Indulge in a symphony of flavors with our enticing Raspberry and Marsala Trifle, a captivating dessert that combines the vibrant tartness of raspberries, the rich complexity of Marsala wine, and the velvety smoothness of custard. This multi-layered trifle is a feast for the senses, featuring delicate ladyfingers soaked in Marsala, a luscious raspberry filling, and a creamy custard layer. Topped with a crown of whipped cream and fresh raspberries, this dessert is a delightful indulgence for any occasion.
This recipe article offers variations to cater to diverse preferences. For those who prefer a classic trifle, the Traditional Raspberry and Marsala Trifle recipe provides a timeless combination of flavors. For a touch of elegance, the Raspberry and Marsala Trifle with White Chocolate Mousse adds a layer of velvety white chocolate mousse, creating a decadent and sophisticated dessert. If you're seeking a boozy delight, the Raspberry and Marsala Trifle with Marsala-Soaked Ladyfingers elevates the trifle with an extra dose of Marsala-infused ladyfingers, resulting in an intoxicating dessert experience.
For those with dietary restrictions, the Gluten-Free Raspberry and Marsala Trifle offers a delightful alternative, using gluten-free ladyfingers to create a delightful treat for those with gluten sensitivities. And for a lighter, yet equally satisfying dessert, the Raspberry and Marsala Trifle with Mascarpone Cream replaces the custard with a luscious mascarpone cream, resulting in a fluffy and airy trifle that is both light and flavorful.
No matter your preference, our Raspberry and Marsala Trifle recipes guarantee a delightful culinary journey. Each variation offers a unique twist on this classic dessert, ensuring there's a perfect trifle for every palate.
RASPBERRY AND MARSALA TRIFLE
Categories Milk/Cream Mixer Dairy Fruit Dessert Bake Valentine's Day Raspberry Marsala Summer Chill Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- 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 raspberries.
RASPBERRY AND MARSALA TRIFLE
The combination of the custard, marsala and raspberries is wonderful. Could use your favorite butter cake or pound cake recipe. Bon Appetit, December 1995.
Provided by swissms
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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 raspberries.
Nutrition Facts : Calories 557.3, Fat 27.6, SaturatedFat 10, Cholesterol 251.8, Sodium 325.5, Carbohydrate 67, Fiber 8.6, Sugar 40.5, Protein 7.7
Tips:
- Use fresh, ripe raspberries. Fresh raspberries will have the best flavor. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them before using.
- Don't overcook the Marsala sauce. The Marsala sauce should be cooked until it is slightly thickened and syrupy, but it should not be cooked for too long, or it will lose its flavor.
- Use a good quality mascarpone cheese. Mascarpone cheese is the key ingredient in this trifle, so it's important to use a good quality cheese. Look for a mascarpone cheese that is thick and creamy, with a slightly tangy flavor.
- Chill the trifle before serving. This will help the flavors to meld together and will make the trifle easier to slice.
Conclusion:
This raspberry and Marsala trifle is a delicious and elegant dessert that is perfect for any occasion. It's easy to make and can be prepared ahead of time, making it a great option for busy hosts and hostesses. The combination of sweet raspberries, rich Marsala sauce, and creamy mascarpone cheese is sure to please everyone at your table.
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