Turn the flavors of Southern red velvet cake into an easy-to-assemble trifle.
Ingredients
1cupseedless raspberry jam
1/4cupblack raspberry liqueur
1/4cupfresh orange juice
2(8-oz.)
containers fresh raspberries
Directions
Whisk together first 3 ingredients in a small bowl.
Credit: Jim Franco; Styling: Lydia Degaris Pursell
Stir together mascarpone cheese in a large bowl.
Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream.
Arrange one-third of Red Velvet Madeleines in a 3-qt.
Cover and chill 4 to 24 hours before serving.
Red Velvet Madeleines
Hands-on: 15 min.
Total: 45 min.
Yield: 2 dozen
Preheat oven to 400F.
Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale.
Add butter and food coloring, beating until blended.
Sift together cake flour and next 3 ingredients; fold into egg mixture.
Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp.
Bake at 400F for 8 to 10 minutes or until centers of madeleines spring back when lightly touched.
Immediately remove from pans to wire racks, and cool completely (about 20 minutes).
Dust with powdered sugar just before serving, if desired.
