RASPBERRY TRIFLE CAKE

300g packet frozen raspberries
½ cup caster sugar
¼ cup water
2 x 250g packets of mini jam rolls
1/3 cup sweet sherry or your favourite liqueur
250g tub mascarpone
½ cup thickened cream
2 tablespoons icing sugar
Extra frozen raspberries for decoration

CHOCOLATE TOPPING
½ cup thickened cream
200g chocolate finely chopped

Grease a 20cm springform tin. Line base and sides with baking paper.
Combine raspberries, sugar and water in a pan. Stir over a low heat until sugar is dissolved. Bring to the boil, remove from heat and set aside.

Using your hands tear half the jam rolls into small pieces and place over the base of the tin in an even layer. Sprinkle 2 tablespoons of sherry or liqueur over jam rolls. Spoon over half the raspberry mixture to cover the jam rolls.

Whisk mascarpone, cream and icing sugar in a medium bowl until just combined. Using a spatula spread half the mixture over the top of the jam rolls and raspberry mixture. Repeat layering with remaining jam roll rolls and raspberry mixture and cream mixture.

Cover tin with two layers of cling wrap. Place base of another 20cm springform or plate of the same size on top. Push down firmly, top with a heavy weight and refrigerate overnight.
To make topping, bring cream to a boil in a pan and pour over chocolate. Stand 2 minutes stir gently until chocolate is melted.

To serve remove cake from tin and discard paper. Lift cake onto a serving plate. Spread with warm chocolate topping over the cake and decorate with extra raspberries. Refrigerate until set.