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This is a delicious and impressive summer dessert. Serve in a trifle bowl if you have one; but also looks pretty in a flat-bottomed glass bowl (approx. 7-inch diameter, with high sides). If mascarpone cheese is not available, substitute cream cheese. I use a purchased or prepared angel food cake for this recipe, but any shortcake would also be good. Just remember to trim the edges of the cake.
Ingredients 2 Pints Fresh Strawberries, Tops Removed and Sliced in Half Lengthwise 2 Tbsp. Fresh Lemon Juice 6 Tbsp. Sugar 2 Cups Whipping Cream 1 Cup Mascarpone or Cream Cheese 1 Angel Food Cake (Purchased or Prepared) 2 Oz. Dark Rum 1 Pint Fresh Raspberries
In a bowl, combine the strawberries, lemon juice and 2 Tbsp. sugar and toss to mix. Cover and refrigerate, stirring occasionally, at least 2 hours. In a chilled bowl, whip the cream with 4 Tbsp. sugar until stiff. With a whisk, beat mascarpone cheese into the mixture until smooth. Cover and refrigerate until ready to use. Slice cake into approx. 1-1/2" slices, and trim edges of the cake to fit the trifle bowl.
Place cake slices in the bottom of the trifle bowl, sprinkle 1 oz. of the rum over the cake, and decoratively arrange a circle of strawberries around the inside edge of the glass. Fill the center of the circle with more strawberries and 1/3 of the raspberries. Spread a layer of mascarpone cream over the berries, place the remaining cake over the cream, and sprinkle the remaining rum over the cake. Decoratively arrange another layer of strawberries and raspberries, and spread the remaining cream over the top. Garnish with the remaining raspberries. |
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