Blackberry And Marsala Trifle

Directions

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 Blackberries 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 Blackberry 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 Blackberry 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 Blackberries.