Raspberry and cognac coffee-cake trifle

Stunning dessert...with not as much effort as you might imagine!

This recipe originated out of the need to come up with a quick, impressive dessert for a dinner party I was hosting.  I had to work in the restaurant that morning, so I wasn't going to have a lot of time to put it together.  But for a party of 20, I wanted it to seem more special than store-bought! It was a definite winner, and I have served it since.  

Raspberry and cognac coffee cake trifle 

One coffee cake, store bought or homemade.  

Ina Garten has an excellent recipe for Sour Cream Coffee Cake that I have used successfully. The first time, when I was in a rush, I got a beautifully coffee crumble cake from Panera.  I think they only make them in the holiday season, though.  

Two cups of heavy cream

3 Tbsp powdered sugar, more as needed

1/2 cup cognac, divided.  Use a cognac you would sip.  The flavor is extremely important.  

One large or two small flats of raspberries.  (Don't even use them if you can only find frozen.  Those are great for smoothies, but not for this!)

13 oz raspberry preserves (Preferably Bonne Maman…the one  with the gingham lid or similar high quality preserves)

Good quality cinnamon, for dusting

One trifle bowl.  A clear, elegant receptacle is a MUST!  You could also make individual trifles in glass bowls or martini glasses.  As long as the receptacle is clear glass, the concept will transfer well.  

Slice cake (when cooled, if using a home baked cake) into flat slices, approximately 3/4 in thick.  

Whip heavy cream in a stand mixer fitted with the whisk attachment.  When stiff peaks form turn the mixer to low and add powdered sugar and 2 Tbsp of cognac, more of either to taste.  I like my whipped cream less sweet, but make it how you like!

Using a fork or whisk, mix the whole jar of preserves with 1/4 c cognac, to taste.  It should be a little runny to soak into the cake.  

Now for assembly.  Wipe down trifle bowl to be sure there are no debris from storage.  Layer a dollop of the preserves mixture, followed by a layer of cake.  Next add a generous layer of raspberries making sure to press them against the outside of the trifle dish for presentation.  Next add a layer of the cognac whipped cream.  

Repeat the process until you have filled your dish.  The last layer should be whipped cream.

 Dust with good quality ground cinnamon and dot with berries.  

All that's left to do now is to wait for jaws to drop!!