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Raspberry and Marsala Trifle

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“The combination of the custard, marsala and raspberries is wonderful. Could use your favorite butter cake or pound cake recipe. Bon Appetit, December 1995.”
READY IN:
4hrs 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • Cake
  • 1 (18 1/2 ounce) packageduncan hines moist deluxe butter recipe cake mix
  • 23 cup dry marsala
  • 1 14 cups water, adjust quantity according to package directions
  • 13 cup vegetable oil, adjust quantity according to package directions
  • 3 eggs, adjust quantity according to package directions
  • Filling
  • 3 (12 ounce) packages frozen unsweetened raspberries, thawed, drained
  • 3 tablespoons sugar
  • 34 cup sugar
  • 9 large egg yolks
  • 1 cup dry marsala
  • 1 12 cups chilled whipping cream
  • 1 12 pints basket fresh raspberries

Directions

  1. Cake:.
  2. Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
  3. Filling:.
  4. Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
  5. Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
  6. Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
  7. Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
  8. Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.

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