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Recipe

Raspberry Lemon Mousse Trifle

Scott Phillips

Servings: eight.

Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses to make individual trifles.

Ingredients

For the sponge cake:

  • Butter for the pan
  • 2-1/2 oz. (1/2 cup plus 3 Tbs.) cake flour
  • 1-1/4 oz.(5 Tbs.) cornstarch
  • 1/2 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 egg yolk
  • 1/2 tsp. fresh lemon juice
  • 1/4 tsp. salt
  • 2 Tbs. melted unsalted butter

For the lemon mousse:

  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 4 Tbs. unsalted butter
  • 2 Tbs. finely grated lemon zest
  • Generous pinch salt
  • 8 oz. mascarpone cheese
  • 1-1/2 cups heavy cream, whipped to medium firm peaks

For the soaking liquid and assembly:

  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 5-1/2 cups fresh raspberries
  • 1/4 cup plus 1 tsp. fresh lemon juice

Nutritional Information

      Calories (kcal) : 740
      Fat Calories (kcal): 420
      Fat (g): 46
      Saturated Fat (g): 27
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 415
      Sodium (mg): 180
      Carbohydrates (g): 75
      Fiber (g): 6
      Protein (g): 10

Preparation

Bake the sponge cake:

  • Position a rack in the middle of the oven and heat the oven to 350°F. Lightly grease a 9-inch cake pan and line the bottom with parchment. Sift together the flour, cornstarch, and 2 Tbs. of the sugar. Crack the eggs and yolk into the bowl of an electric mixer. Whip on medium speed, adding the lemon juice, salt, and the remaining 6 Tbs. sugar. Increase the speed to high and whip until the eggs are very fluffy, at least tripled in volume, and form soft peaks, 3 to 4 minutes. Remove the bowl from the mixer. Sift the flour mixture over the eggs in three separate additions, gently incorporating with a hand whisk each time. Put the melted butter in a small bowl, add a dollop of the batter, and stir gently. Add this to the mixing bowl, folding gently with a spatula to incorporate. Scrape the batter into the prepared pan. Bake until dark golden and springy when touched, about 40 minutes. Cool the cake in the pan on a rack.

Make the lemon mousse:

  • In a heavy-duty, nonreactive saucepan, combine the egg yolks, sugar, lemon juice, and butter. Cook over medium heat, whisking constantly until the butter melts. Reduce the heat to medium low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 minutes. Strain into a clean bowl and stir in the zest and salt. Refrigerate, covered, until completely chilled. The mixture will be very thick. In a medium bowl, mash the mascarpone with a rubber spatula. Add a little of the chilled lemon curd and continue mashing until the mixture is lump free. Stir in the rest of the lemon curd, and then fold in the whipped cream. (If the mousse is too stiff, add a touch of unwhipped heavy cream to loosen it.) Refrigerate until it’s time to assemble the trifle.

Mix the soaking liquid:

  • In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the mixture boils and the sugar has completely dissolved. Set aside. Pass 1 cup of the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. Discard the contents of the strainer and stir the purée (you should have about 1/2 cup) into the sugar syrup. Add the lemon juice and set aside until it’s time to assemble the trifle.

Assemble the trifle:

  • With a serrated knife, slice the cake into three equal round layers. (If you’re using wineglasses, cut the layers into squares the approximate size of the glasses.) Set a 9- inch-wide springform ring or cake ring that’s about 3 inches tall onto a flat serving plate. Put one cake layer on the bottom. With a pastry brush, moisten the cake well with the soaking liquid (it should be well moistened but not sodden).

  • Spread on one third of the mousse and then arrange one third of the remaining 4-1/2-cups berries over the mousse. Place the second cake layer on top, moisten it with more soaking liquid, and repeat with another third of the mousse and another third of the berries. Do a third layering, ending with the remaining berries arranged on top (save the best-looking berries for this layer).

  • Refrigerate the trifle until the mousse has firmed, at least 3 hours, but no longer than a day. Remove the cake form or ring just before serving and cut the trifle into slices like a cake.

Reviews

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Reviews

  • Liz.Diaz*-* | 10/09/2017

    RECIPE IS AWESOME!! By the way don't even look at the others reviews, I was so disappointment to read those, one change the whole recipe by substitute almost everything...for baking one inch...one ounce changes everything, and the other review did not even finish it at all. It is hard but with patience and dedication anyone can enjoy this delicious cake, in our family (6 kids and a picky husband) it's probably in our top 3 best dessert...and believe me we have made 100+ desserts.

  • Liz.Diaz*-* | 10/09/2017

    Great recipe! Every time I make it comes exactly like on the picture I follow all the steps and it works, I won't lie...I will have to dedicate the whole day but it's worth it.

  • Ladylegs | 03/07/2012

    There must be a mistake in this recipe... perhaps four egg WHITES instead of whole eggs? I never got past baking the cake, I ended up with a flat baked flan/lemon bar, less than half an inch high. I'm a relatively experienced cook, I don't believe I made a mistake on the recipe. There is NO way this could be cut into layers, and it looked nothing like the pictures. So my only thought: misprint! I plan on using a different cake and trying the recipe again!

  • Lilia37 | 02/15/2010

    Perhaps I was looking too forward to this one. I've been drooling over the photo for a while and I finally had all I needed to make it (time and ingredients). But in the end, I felt it only turned out so-so. I much prefer my "usual" trifle recipe. I did make some changes (as outlined below), but my main disappointment with the recipe was that I felt the cake was a little dry even with the soaking liquid, and the cake I didn't make any changes to (although I had to use an 8-inch pan because I didn't have a 9-inch one, but I baked it for less time).The curd was yummy (I used only 4 egg yolks in the curd rather than the 6 called for and it still was very stiff when cooled). My "usual" trifle recipe is essentially an orange curd with whipped cream and cream cheese and I like it perhaps a bit more and without the added expense of mascarpone.Since raspberries aren't at their prime right now, I used a combination of different berries: blackberries, raspberries and strawberries; however I don't think the use of only the raspberries (as called for) would have pushed this into the 4 or 5 star category for me.

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