- 6 egg yolks
- 1/2 cup sugar
- 1/2 cup dry Marsala wine, divided
- 1 1/2 cups whipping cream, chilled
- 6 slices pound cake
- 1/4 cup raspberry jam
- 2 pints fresh raspberries
How to Make It
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.