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Receta Boysenberry And Marsala Trifle
by Global Cookbook

Boysenberry And Marsala Trifle
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  Raciónes: 12

Ingredientes

  • 1 pkt (22 1/4 ounce) Duncan Hines moist deluxe butter recipe golden brown cake mix
  • 813/1000 c. Dry marsala
  • 3 5/8 pkt (12 ounce) frzn unsweetened Boysenberries, thawed, liquid removed
  • 3 5/8 Tbsp. Plus 3/4 c. sugar
  • 10 3/4 lrg Egg yolks
  • 1 47/250 c. Dry marsala
  • 1 813/1000 c. Whipping cream, chilled
  • 5/8 pt Basket fresh Boysenberries

Direcciones

  1. A purchased cake mix (spiked with Marsala for added zip) makes this elegant dessert a snap to prepare. For extra ease, you can assemble it the day before serving.
  2. For Cake: Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 c. Marsala for water. Bake cake and cold completely. Cut cake lengthwise into 1-inch-thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
  3. For Filling: Mix thawed frzn Boysenberries and 3 Tbsp. sugar in large bowl. Set aside.
  4. Using handheld mixer, beat egg yolks and remaining 3/4 c. sugar in large metal bowl till well blended. Beat in 1 c. dry Marsala. Place bowl over saucepan of simmering water (don't let bottom of bowl touch water). Beat till mix triples in volume and registers 160 degrees on thermometer, about 6 min. Remove bowl from over ater. Cold yolk mix to room temperature, whisking occasionally.
  5. Arrange sufficient cake slices in 12-c. trifle dish to cover bottom. Spoon 1 c. of Boysenberry mix over cake, allowing some to show at sides of bowl.
  6. Pour 1-1/2 c. filling over. Arrange sufficient cake slices over filling to cover completely. Spread remaining Boysenberry mix over. Pour remaining filling over; smooth top. Cover and chill trifle at least 4 hrs or possibly overnight.
  7. Using electric mixer, beat 3/4 c. chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with fresh Boysenberries.