Raspberry-Mascarpone Trifle

• 3/4 pounds, 3-7/8 ounces, weight Cocoa Or Chocolate Pound Cake
• 6-3/4 ounces, weight Mascarpone Cheese
• 7 ounces, weight Heavy Cream
• 2 cups Fresh Raspberries
• 3 Tablespoons Icing Sugar
• 6 tablespoons, 2 teaspoons, 4-5/8 pinches Strong Coffee
• 1 Tablespoon Brandy

1. Make coffee and leave to cool. Choose tall glass dishes for your trifle.
2. In a medium bowl, whip heavy cream and icing sugar until stiff. Carefully fold whipped cream into mascarpone cheese. When coffee has cooled, mix it with brandy.
3. Begin to layer: Into prepared dishes, lay a thick layer of pound cake. Sprinkle with 3 teaspoons of coffee, then lay a generous amount of raspberries. Cover with 2 tablespoons of cream. If you still have space in the dishes, repeat layering one more time.
4. Refrigerate trifle for about 1 hour. Enjoy!

ube, weight heavy cream, fresh raspberries, icing sugar, coffee, brandy

Taken from tastykitchen.com/recipes/desserts/raspberry-mascarpone-trifle/ (may not work)