Boysenberry And Marsala Trifle Recipe

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   A purchased cake mix (spiked with Marsala for added zip) makes this elegant dessert a snap to prepare.

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   For extra ease, you can assemble it the day before serving.

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   For Cake: Butter and flour 13x9x2-inch baking pan.

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   Prepare cake according to package instructions, substituting 2/3 c. Marsala for water.

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   Bake cake and cold completely.

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   Cut cake lengthwise into 1-inch-thirds.

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   Cut cake lengthwise into 1-inch-wide slices.

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   Set aside.

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   For Filling: Mix thawed frzn Boysenberries and 3 Tbsp.

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    sugar in large bowl.

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    Set aside.

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    Using handheld mixer, beat egg yolks and remaining 3/4 c. sugar in large metal bowl till well blended.

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    Beat in 1 c. dry Marsala.

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    Place bowl over saucepan of simmering water (don't let bottom of bowl touch water).

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    Beat till mix triples in volume and registers 160 degrees on thermometer, about 6 min.

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    Remove bowl from over ater.

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    Cold yolk mix to room temperature, whisking occasionally.

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    Arrange sufficient cake slices in 12-c. trifle dish to cover bottom.

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    Spoon 1 c. of Boysenberry mix over cake, allowing some to show at sides of bowl.

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    Pour 1-1/2 c. filling over.

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    Arrange sufficient cake slices over filling to cover completely.

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    Spread remaining Boysenberry mix over.

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    Pour remaining filling over; smooth top.

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    Cover and chill trifle at least 4 hrs or possibly overnight.

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    Using electric mixer, beat 3/4 c. chilled whipping cream to stiff peaks in medium bowl.

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    Spoon into pastry bag fitted with large star tip.

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    Pipe whipped cream decoratively over trifle.

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    Garnish trifle with fresh Boysenberries.

* Per serving · 4 servings · Values may vary.