• 1 cup(s) raspberry jam (seedless)
• 6 tbsp Grand Marnier, divided
• 1 lb mascarpone cheese
• 1 cup(s) heavy whipping cream
• 1/4 cup(s) sugar
• 1 tsp vanilla
• 2 package(s) ladyfingers (dry)
• 2 package(s) raspberries (frozen), thawed
• 1 pint(s) raspberries, fresh
|  | 1. In one small bowl, stir together the jam and 4 Tbsp of the Grand Marnier. In another bowl, stir together the mascarpone cheese (at room temp) and remaining 2 Tbsp Grand Marnier.
2. Make some whipped cream by beating together the cream, sugar and vanilla until soft peaks form. Fold it into the mascarpone mixture a little at a time.
3. Begin putting together the trifle. Cover the bottom of the trifle dish (or any decorative glass serving dish) with a single layer of the lady fingers (you will have to break some). Spread 1/3 of the jam mixture over the lady fingers. Top with one third of the mascarpone mixture, then cover with about 1 cup of the thawed raspberries. Repeat layering two more times with remaining ladyfingers, jam, mascarpone mix, and raspberries (use the fresh raspberries as the final layer of the trifle).
4. Cover and refrigerate for at least 4 hours to overnight. You can dust the top with sifted confectioners' sugar right before serving. |
