Judy'S Raspberry Trifle

• 6 egg yolks
• 1/2 cup sugar
• 1/2 cup dry Marsala wine, divided
• 1 1/2 cups whipping cream, chilled
• 6 slices pound cake
• 1/4 cup raspberry jam
• 2 pints fresh raspberries

1. Beat egg yolks and sugar in a heat-resistant bowl on high speed with an electric mixer until well blended. Beat in 1/4 cup Marsala. Place over pot of simmering water, not allowing bowl to touch water. Beat about 8 minutes or until mixture triples in volume and temperature reaches 160u0b0. Let cool to room temperature, stirring occasionally.
2. Beat cream to soft peaks in a separate bowl, and add remaining 1/4 cup Marsala, beating until stiff peaks form. Reserve 1 cup whipped cream, and gently fold remaining whipped cream into yolk mixture.
3. Spread each cake slice evenly with jam. Divide half of cream mixture evenly into 6 serving glasses. Add 1 slice of cake to each glass. Divide 1 pint raspberries evenly over cake. Add another layer of filling. Cover and refrigerate at least 4 hours or overnight. Just before serving, top trifles with reserved whipped cream and remaining 1 pint raspberries.

egg yolks, sugar, marsala wine, whipping cream, cake, raspberry jam, fresh raspberries

Taken from www.myrecipes.com/recipe/judys-raspberry-trifle (may not work)