This impressive dessert is actually a show-stopper! I made it at Christmas-time for a Christmas party, but thought it would also make a great dessert for VALENTINE'S DAY or any special occasion-- especially if you need to stop a show, impress some guests, etc. ;) Think bridal shower, special parties, anniversary dinner, etc. This is confection perfection-- not syrupy sweet-- a more sophisticated dessert. The tang of the raspberries, the hint of sweetness of the Orange Juice, and that delicious CREAM and marscarpone against the red cake... you get layers of flavors!
This is not a quickly prepared recipe, it's a little more advanced, but certainly not difficult to prepare. You just need some extra time in the kitchen to pull this one off...and it will be SOOOO worth it! It is also a bit pricey to prepare, so you'll want to save this recipe for something very special.
Now...you can make your own favorite red-velvet cake recipe, let it cool and cut into cubes, or purchase a red velvet cake mix and do the same. I made my own from a Madeleine recipe in this same recipe, but I didn't use the Madeleine pan--I used a regular 9X13.( I'll share the recipe at the end of this one.) I found this delicious recipe in my SOUTHERN LIVING December 2012 magazine.
YOU WILL NEED:
1 cup seedless raspberry jam
1/4 cup black raspberry liqueur (optional)
1/4 cup fresh orange juice
2 8 oz. containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 tsp. vanilla extract
3 containers fresh raspberries (preferably organic)
Red Velvet cake, cubed
Whisk together first three ingredients in small bowl. Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed till foamy; gradually add sugar sugar and vanilla, beating until soft peaks form. Stir 1/4 of the whipped cream into the mascarpone using a rubber spatula.; fold in remaining whipped cream.
Arrange 1/3 of the cake cubes in a 3 qt. trifle dish. drizzle with 1/3 of the jam mixture, top with 1 container of raspberries and top with 1/3 of the mascarpone mixture. Repeat layers two more times. Cover and chill 4-24 hours before serving.
Red Velvet Madeleines
3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 tsp. vanilla extract
3/4 cup butter, melted
2 T. red liquid food coloring
1 1/3 cups cake flour
2 T. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt
Preheat oven to 400 degrees. Beat first 4 ingredients on med.high w/ electric mixer for 5 minutes or until thick and pale. Add butter and food coloring, beating until well blended. Sift cake cake and next 3 ingredients; fold into egg mixture. Spoon batter into lightly greased pan. or Madeleine pans) Bake at 400 degrees until done ( 8-10 minutes if using madeleine pans--LONGER for 9x13--when toothpick inserted in center comes out clean). Immediately remove from pan to wire rack. Cool completely. Cut into cubes if baked in a 9x13.