Red Raspberry Holiday Trifle

Recipe by HappyMommy1422




  • 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.