Raspberry Trifle

Wish you all a very Happy New Year!! I make this dessert atleast once a year and every time I make, it has been a huge hit among my friends and family.Given how easy it is to make this, it is as sinful and it is no understatement when I say that.

It is adapted from a book called Crazy for Chocolate and it is published through Bay Books. There is no one author. Each and every recipe that I try, either for parties or just for a casual weekend, comes out perfect.

If you do not have a trifle bowl, use a regular glass dish that is typically used for Baking. I used a rectangular baking dish.

Note-Feel free to substitute all the light ingredients with Regular ones. You can also use Sponge cake instead of the Saviordi Biscuits.You can also totally skip the liqueur if you do not like the taste of it.

8 oz Light Cream Cheese
2/3 cup Cream
4 eggs, separated
8 oz Mascarpone Cheese
2 2/3 oz White Chocolate
1/3 cup Caster sugar
2 cups black coffee, strong( Make it as mild as you like)
1 tbsp soft brown sugar
1/8 cup Chocolate based liquer, optional
1 lb Sponge finger biscuits. (You could use a Sponge cake instead)
10 oz Fresh Raspberries
1/4 cup Dark Cocoa Powder

• Beat the Cream cheese until soft.
• Add Cream and yolks and continue to beat until the mixture has thickened
• Fold the Mascarpone Cheese and Chocolate into the mixture
• Stir until the mixture is smooth
• Please DO NOT over beat as it can curdle 
• Beat Egg Whites in a bowl until stiff peaks form about 4 min
• Add sugar gradually and beating after each addition until the mixture is thick and glossy
• In another bowl, combine coffee, sugar, liquer 
• Dip each Sponge finger into the coffee mixture and arrange it in the bowl
• Sprinkle with a tablespoon cocoa and 1/3 rd of raspberries
• Spread with a 1/3 rd of the Mascarpone mixture
• Repeat the layering until all the biscuits are completed
• Cover and refrigerate overnight
• Top with whipped cream and sprinkle with Cocoa Powder