Raspberry Tiramisu Trifle

Drain thawed berries, reserving 1/3 cup (75 mL) of the syrup. Mix syrup with 2 tbsp (25 mL) of the liqueur; set aside.

In food processor, pulse drained berries until smooth. Press through fine mesh sieve. Set aside.

In heatproof bowl, beat egg yolks with sugar until pale and thickened, about 3 minutes. Beat in remaining liqueur.

Set bowl over saucepan of simmering water; beat until foamy and thickened enough to coat back of spoon, about 6 minutes. Let cool.

In large bowl, stir mascarpone until smooth. Stir in one-third of the egg mixture; fold in remaining egg mixture. In separate bowl, whip 1 cup (250 mL) of the cream; fold into mascarpone mixture.

Line bottom of 12-cup (3 L) glass trifle bowl with 7 of the lady fingers; brush lightly with some of the liqueur mixture. Spread with one-third of the mascarpone mixture then half of the pureed raspberries.

Halve one-third of the fresh raspberries; arrange cut side against edge of bowl. Sprinkle any remaining cut berries over raspberry puree. Starting with lady fingers, repeat layers once.

Top with remaining lady fingers, brushing with remaining liqueur mixture. Spread remaining mascarpone mixture over top. Cover and refrigerate for 4 hours. (Make ahead: Refrigerate for up to 24 hours.)

In bowl, whip remaining cream. Spread over trifle; sprinkle with remaining whole berries.

Source : Holiday Celebrations: 2007