Raspberry Trifle Cake

Ingredients

• 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!)
• white chocolate, shaved, to decorate

Directions

1. 1

   Grease a 20cm sringform pan. Line base and side with baking paper extending it 2 cm above edge of pan.

2. 2

   Combine the rasberries, 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. 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. 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. 5

   Beat mascarpone in a large bowl until smooth. Add raspberry mixture and gelatine mixture.

6. 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. 7

   Spoon mascarpone mixture over roll slices, smooth surface then arrange remaining slices over filling. Spoon remaining reserved syrup over them.

8. 8

   Cover and refrigerate over night or until the filling is set.

9. 9

   Transfer to a plate, brush top with jam and decorate with shaved white chocolate.