Raspberry Lemon Mousse Trifle

Raspberry Lemon Mousse Trifle
Photo by Scott Phillips

Ingredients

  • ¾ cup granulated sugar
  • 5-½ cups fresh raspberries
  • ½ cup granulated sugar
  • 4 Tbs. unsalted butter
  • ½ tsp. fresh lemon juice
  • 1-½ cups heavy cream, whipped to medium firm peaks
  • ¼ cup plus 1 tsp. fresh lemon juice
  • + 14 more ingredients
    • 2-½ oz. (½ cup plus 3 Tbs.) cake flour
    • ½ cup water
    • 4 large eggs, at room temperature
    • 1-¼ oz.(5 Tbs.) cornstarch
    • 1 egg yolk
    • 6 large egg yolks
    • Butter for the pan
    • 2 Tbs. melted unsalted butter
    • 2 Tbs. finely grated lemon zest
    • ¾ cup granulated sugar
    • Generous pinch salt
    • 8 oz. mascarpone cheese
    • ¼ tsp. salt
    • ½ cup fresh lemon juice

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 lem...

View full recipe at Fine Cooking

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