Raspberry Balsamic Sponge Cake Recipe
-1 cup seedless raspberry jam
-1/4 cup Sonoma Farm Balsamic Raspberry
-4 cup fresh orange juice
-2 (8-oz.) containers mascarpone cheese
-2 cups heavy cream
-1/3 cup sugar
-1 teaspoon vanilla extract
-3 small ones sponge cakes
-3 (6-oz.) containers fresh raspberries
1. Whisk together first 3 ingredients in a small bowl.
2. Stir together mascarpone cheese in a large bowl.
3. Beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla, beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream.
4. Arrange one-third of sponge cakes in a 3-qt. trifle dish; drizzle with one-third of jam mixture, top with 1 container of raspberries, and dollop with one-third of mascarpone mixture. Repeat layers twice. Cover and chill 4 to 24 hours before serving.