Raspberry Trifle

Real prep time: 20 minutes
Serves: 8-12
Side dish suggestions: a big spoon

Supplies:

• 2 large bowls
• Electric mixer
• Large rubber spatula
• Glass bowl or other decorative serving dish

Fresh:

• 2 T. fresh squeezed orange juice, or orange liqueur (e.g., Grand Marnier)
• 1 lb. mascarpone cheese, at room temperature
• 1 c. whipping cream
• 1 angel food cake, cut into 1- to 1.5-inch pieces
• 3 (1/2 dry pint) baskets fresh raspberries

From the pantry:

• 1/4 c. sugar
• 1 t. pure vanilla extract

Preparation:

1. Combine the mascarpone and orange juice/liqueur in a large bowl to blend.
2. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
3. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
4. Line the bottom of a decorative serving dish with half of the angel food cake. Spread half of the mascarpone mixture over the cake, then cover with half of the raspberries.
5. Repeat layering with the remaining cake, mascarpone mixture, and raspberries.

This recipe was adapted from Giada De Laurentiis's Raspberry Tiramisu recipe, when the grocery store was out of ladyfingers... It is a light, fresh, easy summertime dessert.