Shelly's Recipe

RASPBERRY TIRAMISU TRIFLE

Category: Trifles

1 pound mascarpone cheese at room temperature
1 1/2 cups heavy whipping cream
2 teaspoons plus 2 tablespoons Chambord liquor
1/2 cup sugar
10-ounce jar raspberry Simply Fruit jam
1/3 cup water
1 small (30-count) package ladyfingers
2 pints fresh raspberries
1 to 2 tablespoons shaved white chocolate (optional)
In large mixing bowl beat mascarpone until smooth.

In another bowl beat whipping cream, 2 teaspoons Chambord and sugar until stiff peaks form. Gently fold whipped cream mixture into the mascarpone and refrigerate 1/2 hour.

Heat jam, 2 tablespoons Chambord and water in heavy sauce pan until jam is melted. Keep warm on a low burner.

Dip ladyfingers into the heated jam to coat. Place a layer in bottom of your dish (you may need to break them to fit). Spoon some jam on top.

Spread 1/3 mascarpone mixture evenly over ladyfingers. Cover with 1/3 of berries. (In a trifle dish, place berries against the sides.) Repeat layering ladyfingers, mascarpone mixture and top with the berries. Refrigerate overnight. Before serving, sprinkle shaved white chocolate on top.

Serves 12 to 16.