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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.
