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                                                                  My sister, Judy, has made this recipe for the holidays for as long as I can remember. She makes one large trifle, but I like to make individual ones in glasses so you can see the layers of fruit and cream. Make this ahead so the cake absorbs the flavors of the cream and berries. Prep: 20 minutes, Cook: 8 minutes, Chill: 4 hours.

                                                                  Ingredients
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup dry marsala wine
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 6 slice pound cake
                                                                  • Yes No 1/4 cup raspberry jam
                                                                  • Yes No 2 pint raspberry
                                                                  • Beat egg yolks and sugar in a heat-resistant bowl on high speed with an electric mixer until well blended. Beat in 1/4 cup Marsala. Place over pot of simmering water, not allowing bowl to touch water. Beat about 8 minutes or until mixture triples in volume and temperature reaches 160°. Let cool to room temperature, stirring occasionally.
                                                                  • Beat cream to soft peaks in a separate bowl, and add remaining 1/4 cup Marsala, beating until stiff peaks form. Reserve 1 cup whipped cream, and gently fold remaining whipped cream into yolk mixture.
                                                                  • Spread each cake slice evenly with jam. Divide half of cream mixture evenly into 6 serving glasses. Add 1 slice of cake to each glass. Divide 1 pint raspberries evenly over cake. Add another layer of filling. Cover and refrigerate at least 4 hours or overnight. Just before serving, top trifles with reserved whipped cream and remaining 1 pint raspberries.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

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