Raspberry And Marsala Trifle Recipe

Name: Raspberry And Marsala Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (18 1/2 ounce) 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

Servings: persons

Cake
1 (18 1/2 ounce) 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

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 160u00b0F 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.

1282

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cake, 1 (18 1/2 ounce) 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, and more.

Yes, Raspberry And Marsala Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry And Marsala Trifle

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