Red Raspberry Holiday Trifle

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 15
• 1 purchased angel food cake, sliced
• 2 (16 ounce) bags frozen sweetened raspberries
• 1 cup raspberry-cranberry frozen juice concentrate, thawed
• 6 tablespoons cointreau liqueur or 6 tablespoons brandy (or six tablespoons orange juice mixed with 1 tablespoon sugar)
• 4 cups cranberry-raspberry juice
• 2 tablespoons cornstarch
• 6 large egg yolks
• 3/4 cup sugar
• 1/2 cup fresh orange juice
• 4 tablespoons unsalted butter
• 2 tablespoons finely grated orange zest
• 1 pinch salt
• 8 ounces mascarpone cheese
• 1 cup heavy cream, whipped to medium firm peaks
• 1/2 cup heavy cream, whipped to medium-firm peaks and placed in decorating bag with piping tip or in plastic resealable b
• 6 fresh red raspberries

Recipe

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