Makes 6 servings
Jim Franco

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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