My sister Judy has made this recipe for holidays as long as I can remember. She makes one large trifle but I like to make individual ones, served in glasses so you can see the layers of fruit and cream. It is important to make this ahead of time so the cake will absorb the flavor of the cream and berries.
12 large egg yolks
1 cup sugar
3/4 cup dry Marsala
1 1/2 cups chilled heavy cream
1 9×13-inch loaf pound cake
1 cup raspberry jam
2 pints fresh raspberries
1. Beat the egg yolks and sugar on high speed with an electric mixer until well blended. Beat in the Marsala. Place the bowl over simmering water (bain marie), keeping the bowl from touching the water, and beat with a hand held mixer until the mixture triples in volume. The temperature will reach 160 degrees and it will take about 6 minutes. Cool to room temperature, stirring occasionally.
2. Beat the heavy cream to stiff peaks. Just barely fold (it is important here not to over mix) half the whipped cream it in to the egg mixture. It should have a mousse-like consistency(it’s ok to still have some streaks where it is not thoroughly mixed). Set the remaining whipped cream aside.
3. Slice the cake into 1/2-inch slices and spread each slice with about 1 tablespoon of the jam.
4. Pour half the filling in the bottom of the individual cups or a large bowl. Arrange the cake slices to cover completely. Sprinkle half the raspberries over the cake. Pour more filling over the top. Top with more cake and add more raspberries. Cover and refrigerate for at least 4 hours or overnight.
5. Just before serving, top the trifle with the remaining cream and garnish with additional fresh raspberries.
I made this trifle for a wedding shower and it was a hit! Judy Edwards gave me this recipe years ago but it wasn’t until recently when looking thru your site that I saw the recipe and realized that it was something I had always wanted to make. So glad I finally did!