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.

• Ready In: 4 hrs 30 mins
• Serves: 12

Ingredients

• Cake

• 1 (18 1/2ounce) package  duncan hines moist deluxe  butter recipe cake mix
• 2⁄3 cup dry marsala
• 1 1⁄4 cups water, adjust quantity according to package directions
• 1⁄3 cup  vegetable oil, adjust quantity according to package directions
• 3  eggs, adjust quantity according to package directions

• Filling

• 3 (12 ounce) packages frozen unsweetened raspberries, thawed, drained
• 3  tablespoons sugar
• 3⁄4 cup sugar
• 9  large  egg yolks
• 1  cup dry marsala
• 1 1⁄2 cups  chilled  whipping cream
• 1 1⁄2 pints  basket fresh raspberries

Directions

1. Cake:.
2. 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.
3. Filling:.
4. Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
5. 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.
6. 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.
7. 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.
8. 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.