Raspberry Trifle Cake

• 300 g frozen raspberries
• 14 cup caster sugar
• 14 cup water
• 250 g jelly sponge rolls
• 1 teaspoon gelatin
• 1 tablespoon water (extra)
• 250 g mascarpone
• 300 ml thickened cream
• 2 tablespoons icing sugar
• 2 tablespoons strawberry jam (I used St Dalfour Raspberry!)
• white chocolate, shaved, to decorate

1. Grease a 20cm springform pan.
2. Line base and side with baking paper extending it 2 cm above edge of pan.
3. Combine the raspberries, sugar and 1/4 cup of water in a pan.
4. Stir over a low heat until the sugar is dissolved, then bring to the boil.
5. Remove from the heat and refrigerate until cool.
6. Set aside 1/4 cup of syrup to spoon over roll slices (top and bottom).
7. Cut each jam roll into five even pieces then arrange half the slices over the base of the pan.
8. Spoon half the reserved syrup over.
9. Sprinkle gelatine over extra water in a heatproof jug.
10. Stand jug in pan of simmering water and stir over heat until dissolved.
11. Remove and cool to room temperature.
12. Beat mascarpone in a large bowl until smooth.
13. Add raspberry mixture and gelatine mixture.
14. Combine cream and icing sugar in a bowl.
15. Beat with elecric mixture until soft peaks form.
16. Fold cream into mascarpone mixture until combined.
17. Spoon mascarpone mixture over roll slices, smooth surface then arrange remaining slices over filling.
18. Spoon remaining reserved syrup over them.
19. Cover and refrigerate over night or until the filling is set.
20. Transfer to a plate, brush top with jam and decorate with shaved white chocolate.

frozen raspberries, caster sugar, water, rolls, gelatin, water, mascarpone, cream, icing sugar, strawberry, white chocolate

Taken from www.food.com/recipe/raspberry-trifle-cake-304172 (may not work)