Raspberry-Mascarpone Trifle

Name: Raspberry-Mascarpone Trifle
Ingredients: 3/4 pounds, 3-7/8 ounces, weight Cocoa Or Chocolate Pound Cake; 6-3/4 ounces, weight Mascarpone Cheese; 7 ounces, weight Heavy Cream; 2 cups Fresh Raspberries; 3 Tablespoons Icing Sugar; 6 tablespoons, 2 teaspoons, 4-5/8 pinches Strong Coffee; 1 Tablespoon Brandy

7 ingredients

4 steps

Ingredients

3/4 pounds, 3-7/8 ounces, weight Cocoa Or Chocolate Pound Cake
6-3/4 ounces, weight Mascarpone Cheese
7 ounces, weight Heavy Cream
2 cups Fresh Raspberries
3 Tablespoons Icing Sugar
6 tablespoons, 2 teaspoons, 4-5/8 pinches Strong Coffee
1 Tablespoon Brandy

Directions

1

Make coffee and leave to cool. Choose tall glass dishes for your trifle.
2

In a medium bowl, whip heavy cream and icing sugar until stiff. Carefully fold whipped cream into mascarpone cheese. When coffee has cooled, mix it with brandy.
3

Begin to layer: Into prepared dishes, lay a thick layer of pound cake. Sprinkle with 3 teaspoons of coffee, then lay a generous amount of raspberries. Cover with 2 tablespoons of cream. If you still have space in the dishes, repeat layering one more time.
4

Refrigerate trifle for about 1 hour. Enjoy!