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In colander set over bowl, thaw raspberries, reserving juice, set aside. In large bowl, beat mascarpone with sugar. In separate bowl set over hot (not boiling) water, beat egg yolks with clean beaters for 5 minutes or until pale and thickened, beat into mascarpone mixture. Stir in brandy, lemon juice and vanilla. Whip 1/2 cup of the cream, fold into mascarpone mixture. Line bottom of 8-cup trifle bowl with 12 ladyfinger halves, brush with about 3 tablespoons reserved raspberry juice. Spread with one-quarter of the mascarpone mixture. Sift 1 teaspoon of the cocoa over the top. Sprinkle with one-third of the thawed raspberries, pressing some against glass to show through. Repeat mascarpone, cocoa and raspberry layers twice. Line bowl with remaining twelve ladyfinger halves, brush with juice and top with remaining mascarpone mixture. Cover lightly and refrigerate for at least 4 hours or overnight. Whip remaining 1 cup cream, mound over trifle, leaving rim of mascarpone mixture visible. Dust entire surface with more sifted cocoa powder. Garnish surface with chocolate decorations, fresh raspberries, gold dragees and rose geranium leaves, if desired. Chocolate decorations may be made by melting semi-sweet chocolate and piping decorations in star, Christmas tree or holly leaf shapes onto waxed paper, cooling and using as decoration. Alternatively shaved dark chocolate may be used.