Prep 1 hr
Cook 0 mins
This recipe ran in our paper and was attributed to the Oregon Raspberry and Blackberry Commission. It is a lot of work but this dish got rave reviews at my office Christmas party last year.
- 1 purchased angel food cake, sliced
- 2 (16 ounce) bags frozen sweetened raspberries
- 1 cup raspberry-cranberry frozen juice concentrate, thawed
- 6 tablespoons Cointreau liqueur or 6 tablespoons brandy (or six tablespoons orange juice mixed with 1 tablespoon sugar)
- 4 cups cranberry-raspberry juice
- 2 tablespoons cornstarch
For mousse layer
- 6 large egg yolks
- 3⁄4 cup sugar
- 1⁄2 cup fresh orange juice
- 4 tablespoons unsalted butter
- 2 tablespoons finely grated orange zest
- 1 pinch salt
- 8 ounces mascarpone cheese
- 1 cup heavy cream, whipped to medium firm peaks
- 1⁄2 cup heavy cream, whipped to medium-firm peaks and placed in decorating bag with piping tip or in plastic resealable b
- 6 fresh red raspberries
- 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.