2 Packages Frozen Raspberries, Thawed And Set Aside, Saving The Juices
1 500 Gram Tub Mascarpone Cheese
½ Cup Sugar
2 Egg Yolks
¼ Cup Brandy Or Chambord Liqueur
1 Tablespoon Lemon Juice
1 ½ Teaspoon Vanilla
1 ½ Cup Whipping Cream
2 Packages Soft Lady Fingers Cookies, Halved
1 Tablespoon Unsweetened Cocoa
½ Cup Fresh Raspberries
In a large bowl, beat mascarpone with sugar.
In a separate bowl, over hot water, beat egg yolks with clean beaters, for 5 minutes until pale and thickened.
Beat in mascarpone mixture.
Stir in Brandy or Chambord, lemon juice and vanilla.
Whip ½ cup whipping cream.
Fold into mascarpone mixture.
Line bottom of 8 inch glass trifle bowl with 12 halved lady fingers.
Brush them well with 3 Tablespoons of the raspberry juice.
Spread with ¼ of the mascarpone mixture.
Sift 1 Teaspoon of cocoa over the top.
Sprinkle with 1/3 of the raspberries pressing some against the side of the bowl to show through.
Repeat mascarpone, cocoa and and raspberry layer twice.
Line the bowl with the remaining 12 halved lady fingers.
Brush with juice and top with the remaining raspberry mixture.
Cover lightly with saran wrap and refrigerate OVERNIGHT.
Whip reaming cream and mound over the trifle, leaving a rim of the mascarpone.
Dust slightly with cocoa and garnish with fresh raspberries.
Serves 8-10 people.
*If desired use ½ cream cheese and ½ well-drained ricotta cheese.