Serves 15

Preparation Time: One hour plus refrigeration time (4-6 hours or overnight) Special equipment needed: One 12-cup Trifle Bowl or large glass bowl.

Cake

• 1 Purchased angel food cake, sliced
• 2 16 ounce bags of frozen sweetened raspberries
• 1 Cup raspberry-cranberry juice concentrate, thawed
• 6 Tablespoons Cointreau or Brandy. For a non alcoholic version use 6 Tablespoons orange juice mixed with 1 Tablespoon of sugar.
• 4 Cups raspberry-cranberry juice
• 2 Tablespoons cornstarch

Mousse Layer

• 6 Large egg yolks
• ¾ cup sugar
• ½ cup fresh orange juice
• 4 Tablespoons unsalted butter
• 2 Tablespoons finely grated orange zest
• Generous pinch of salt
• 8 Ounces Mascarpone cheese
• 1 Cup heavy cream whipped to medium firm peaks

In a heavy non-reactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter, salt and zest. Cook over medium heat, stirring to dissolve the sugar, until the butter melts. Reduce the heat to medium-low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5-10 minutes. Strain mousse through a fine mesh strainer to remove lumps into a large bowl. The orange mousse mixture will be very thick. Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until completely chilled, about one half hour.

When mixture is chilled, in a large bowl, mash Mascarpone cheese with a rubber spatula, add ¼ cup of the orange mousse and stir until smooth and creamy. Stir in the remaining orange mousse and then fold in the whipped cream.

Garnish

• ½ cup heavy cream

Whip to medium-firm peaks and placed in decorating bag w/ a piping tip or in plastic reseal able bag with corner snipped

Berry filling

In a large saucepan bring the 4 cups of raspberry cranberry juice to a boil over high heat. Cook until reduced to about 1½ cups, about 10 minutes. In a small bowl, stir together 4 Tablespoons Cointreau or orange juice mix with the cornstarch. Whisk into the reduced raspberry cranberry juice and cook on medium heat until juice has thickened and become clear. Remove from the heat and add the two 16 ounce bags of frozen raspberries. Set aside and let stand until the berries have thawed.

Soaking liquid

In a small bowl, mix the 1-cup of thawed raspberry cranberry concentrate with 2 Tablespoons of Cointreau or orange juice mix. Stir until blended and set aside.

Assemble the Trifle

1. In a 12 cup Trifle bowl or a glass bowl with straight sides, layer one-half the slices of the angel food cake on the bottom, making sure that only the white, cut edges of the cake are visible against the sides of the trifle bowl.
2. Drizzle cake with one-half of the soaking liquid.
3. Evenly spread ½ of the orange mousse mixture over the soaked cake slices
4. Layer the remaining angel food cake slices on top of mousse, cut sides against the glass.
5. Drizzle cake with remaining soaking liquid
6. Spread remaining orange mousse mixture over cake.
7. Mound remaining ¼ of the raspberry mixture on top of the mousse in the center of the bowl
8. Pipe whipped cream on top of trifle to decorate. Garnish with fresh raspberries or orange slices.
9. Refrigerate for 4-6 hours or overnight before serving.

Nutrition analysis

Per Serving: Calories: 406, Calories from Fat: 165,

Protein: 4 grams, Carbohydrates: 55.89 grams, Fiber 3.34 grams, Fat: 18.33 grams, Saturated Fat: 10.01 grams, Sodium: 189 mg