Red Raspberry Holiday Trifle Recipe
1 purchased angel food cake, sliced
Two 16-oz. bags frozen sweetened raspberries
1 C. raspberry-cranberry juice concentrate, thawed
6 T. Cointreau (see note for substitutions)
4 C. raspberry-cranberry juice
2 T. cornstarch
For mousse layer
6 large egg yolks
3/4 C. sugar
1/2 C. fresh orange juice
4 T. unsalted butter
2 T. finely grated orange zest
Generous pinch of salt
8 oz. mascarpone cheese
1 C. heavy cream whipped to medium firm peaks
1/2 C. heavy cream whipped to medium-firm peaks and placed in decorating bag with piping tip or in plastic resealable bag with corner snipped
6 fresh red raspberries
To make the berry filling: In a large saucepan bring the 4 cups of raspberry-cranberry juice to a boil over high heat. Cook until reduced to about 1 1/2 cups, about 10 minutes. In a small bowl, stir together 4 tablespoons Cointreau with the cornstarch. Whisk into reduced raspberry-cranberry juice and cook on medium until juice thickens and becomes clear.
Remove from heat and add the 2 16-ounce bags of frozen raspberries. Set aside, and let stand until the berries have thawed.
To make the mousse layer: In a heavy nonreactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter. Cook over medium heat, stirring to dissolve the sugar, until the butter melts.
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.
Strain mousse through a fine-mesh strainer to remove lumps, into a large bowl. The orange mousse mixture will be very thick. Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until chilled, about half an hour.
When mixture is chilled, in a large bowl, mash mascarpone cheese with a rubber spatula, add 1/4 cup of orange mousse and stir until smooth and creamy. Stir in remaining orange mousse and then fold in the whipped cream.
To make soaking liquid: In a small bowl, mix 1 cup of thawed raspberry-cranberry concentrate with 2 tablespoons of Cointreau. Stir until blended and set aside.
To assemble the trifle: In a 12-cup trifle bowl or a glass bowl with straight sides, layer half the angel food cake slices on bottom, making sure that only the white, cut edges of the cake are visible against the sides of the bowl.
Drizzle cake with half the soaking liquid. Evenly spread half the orange mousse mixture over the soaked cake slices. Spread 3/4 of the berry filling carefully over the mousse. Layer remaining angel food cake slices on top of berry filling, cut sides against the glass.
Drizzle cake with remaining soaking liquid. Spread remaining orange mousse mixture over cake. Mound remaining 1/4 of raspberry mixture on top of the mousse in the center of the bowl.
Pipe whipped cream on top of trifle to decorate. Garnish with fresh raspberries. Refrigerate 4 to 6 hours or overnight.
Yield: 15 servings.
Note: You may substitute 6 tablespoons of orange juice, plus 1 tablespoon of sugar for the Cointreau. Brandy could also be used instead of Cointreau.
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