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1
To make the berry filling: In a large saucepan bring the 4 cups of raspberry-cranberry juice to a boil over high heat.
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2
Cook until reduced to about 1 1/2 cups, about 10 minutes.
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3
In a small bowl, stir together 4 tablespoons Cointreau with the cornstarch.
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4
Whisk into the reduced raspberry-cranberry juice and cook on medium heat until juice has thickened and become clear.
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5
Remove from the heat and add the two 16-ounce bags of frozen raspberries.
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6
Set aside and let stand until the berries have thawed.
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7
To make the mousse layer: In a heavy nonreactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter.
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8
Cook over medium heat, stirring to dissolve the sugar, until the butter melts.
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9
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.
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10
Strain mousse through a fine-mesh strainer to remove lumps, into a large bowl.
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11
The orange mousse mixture will be very thick.
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12
Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until completely chilled, about half an hour.
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13
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.
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14
Stir in the remaining orange mousse and then fold in the whipped cream.
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15
To make the soaking liquid: In a small bowl, mix the 1 cup of thawed raspberry-cranberry concentrate with 2 tablespoons of Cointreau.
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16
Stir until blended and set aside.
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17
To assemble the Trifle:
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18
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.
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19
Drizzle cake with half the soaking liquid.
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20
Evenly spread half the orange mousse mixture over the soaked cake slices.
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21
Spread three-quarters of the berry filling carefully over the mousse.
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22
Layer the remaining angel-food cake slices on top of berry filling, cut sides against the glass.
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23
Drizzle cake with remaining soaking liquid.
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24
Spread remaining orange mousse mixture over cake.
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25
Mound remaining quarter of the raspberry mixture on top of the mousse in the center of the bowl.
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26
Pipe whipped cream on top of trifle to decorate.
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27
Garnish with fresh raspberries.
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28
Refrigerate for 4 to 6 hours or overnight before serving.
