Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ¾ pounds, 3-⅞ ounces, weight Cocoa Or Chocolate Pound Cake
- 6-¾ ounces, weight Mascarpone Cheese
- 7 ounces, weight Heavy Cream
- 2 cups Fresh Raspberries
- 3 Tablespoons Icing Sugar
- 6 tablespoons, 2 teaspoons, 4-⅝ pinches Strong Coffee
- 1 Tablespoon Brandy
Preparation Instructions
Make coffee and leave to cool. Choose tall glass dishes for your trifle.
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.
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.
Refrigerate trifle for about 1 hour. Enjoy!
