Shelly's Recipe

BERRY MASCARPONE TRIFLE

Category: Trifles

Sponge Cake
6 eggs, separated
1 cup sugar
1/2 cup flour
Grated peel of 1 orange

Flour and grease a jelly-roll pan. Beat egg yolks with sugar until light yellow in color. Stiffly beat the egg whites and fold into the egg mixture. Slowly fold in the flour and orange zest. Spread batter on the jelly-roll pan and bake at 375 for 15 minutes. Invert pan on cake rack, cool and remove cake from baking pan.

Filling
2 pints strawberries or other berries of your choice
6 heaping tbsp sugar
1/2 cup Grand Marnier
1 lb mascarpone cheese
6 eggs, separated

Beat egg yolks with 5 heaping tbsp sugar until light yellow in color. Add mascarpone and mix well. Whip the egg whites until stiff and gently fold into the mascarpone mixture.

Trifle: Wash and hull strawberries, reserving 1/2 pint berries for garnish, and slice remaining berries and macerate in 1 heaping tbsp sugar. Trim the sponge cake to fill the bottom and go up the sides of a glass serving bowl. Crumble and reserve unused cake. Drizzle about 2/3rds of the Grand Marnier over the cake in the serving bowl. Spoon half the mascarpone filling over the sponge cake. Then spoon on the macerated berries and their juice. Arrange the reserved, crumbled pieces of cake on berries and drizzle remaining liqueur. Cover with remaining mascarpone mixture. Arrange reserved berries on top. Cover with plastic wrap and refrigerate up to 24 hours (but at least 1 hour before serving). Serves 12