Raspberry Trifle


  • ladyfingers, enough to make 2 layers in a 9×13 baking dish
  • 3/4 cup + 2 tablespoons St. James Winery Raspberry Wine
  • 1 cup mascarpone
  • 3 eggs, separated
  • 6 tablespoons sugar
  • 1 cup whipping cream
  • 1/4 teaspoon vanilla
  • a pinch of salt
  • fresh raspberries for garnish
  • fresh mint for garnish


  1. With a mixer, beat the mascarpone and 2 tablespoons of the raspberry wine until smooth.
  2. In another bowl, beat the egg yolks and 3 tablespoons of the sugar together until smooth.
  3. Set the egg yolks over a hot water bath and beat for 3 minutes until light and foamy.
  4. Remove the eggs and sugar from the hot water bath. Immediately beat this mixture into the mascarpone. Set aside.
  5. In a large bowl, beat the whipping cream until it holds a firm shape. Add in the vanilla.
  6. Fold about 1/3 of the mascarpone mixture into the whipped cream.
  7. Fold the whipped cream back into the remaining mascarpone mixture. Set aside.
  8. Beat the egg whites and salt on medium until foamy, then increase the speed, gradually add the remaining 3 tablespoons of sugar. Beat egg whites until they are glossy. All at once, fold the egg whites into the mascarpone and whipped cream mixture.
  9. To assemble the tiramisu, cover the bottom of an 9×13 baking dish with a layer of ladyfingers, then cover with about half the raspberry wine.
  10. Spread a layer of mascarpone filling over the ladyfingers, being careful to spread evenly.
  11. Add a second layer of ladyfingers, and top with the remaining raspberry wine.
  12. Spread a second layer of mascarpone filling over the second layer of ladyfingers.
  13. Refrigerate for at least 2 hours (uncovered) before serving.
  14. Garnish with fresh raspberries and mint.


This recipe is also delicious when made with St. James Winery Strawberry Wine and fresh strawberries!