Raspberry Trifle Cake

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 300 g frozen raspberries
• 1/4 cup caster sugar
• 1/4 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!)
• chocolate, shaved, to decorate

Recipe

• 1 grease a 20cm springform pan. line base and side with baking paper extending it 2 cm above edge of pan.
• 2 combine the raspberries, sugar and 1/4 cup of water in a pan. stir over a low heat until the sugar is dissolved, then bring to the boil. remove from the heat and refrigerate until cool. set aside 1/4 cup of syrup to spoon over roll slices (top and bottom).
• 3 cut each jam roll into five even pieces then arrange half the slices over the base of the pan. spoon half the reserved syrup over.
• 4 sprinkle gelatine over extra water in a heatproof jug. stand jug in pan of simmering water and stir over heat until dissolved. remove and cool to room temperature.
• 5 beat mascarpone in a large bowl until smooth. add raspberry mixture and gelatine mixture.
• 6 combine cream and icing sugar in a bowl. beat with elecric mixture until soft peaks form. fold cream into mascarpone mixture until combined.
• 7 spoon mascarpone mixture over roll slices, smooth surface then arrange remaining slices over filling. spoon remaining reserved syrup over them.
• 8 cover and refrigerate over night or until the filling is set.
• 9 transfer to a plate, brush top with jam and decorate with shaved chocolate.