Italian Cheese Fruit Trifle



1 (10 oz) package frozen raspberries in lite syrup, thawed

1/4 Chambord Raspberry Liqueur

2 (14 oz) packages Stella D’Oro Margherites

24 ounces mascarpone cheese (available at gourmet food stores or cheese shops)

1 1/2 teaspoons almond extract

1 pint strawberries

1 pint raspberries

1 pint blueberries

1 (10 oz) package frozen strawberries in lite syrup

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


Coat a 9″ springform pan with cooking spray. Cook frozen strawberries and 3 Tablespoons honey in heavy saucepan, over medium heat, stirring frequently, about 15 minutes. Mixture should be reduced to approximately, 1 cup. Remove from heat and cool. Drain frozen raspberries in a sieve over a bowl. Press berries with spoon to extract juice. Discard pulp. Add Chambord to juice. Trim 22 Margherites to 3 inches in height. Coat each one quickly in raspberry syrup and stand cut side down around edge of pan. Now, dip enough Margherites in syrup to line bottom of pan. (It may be necessary to use small pieces to fill in spaces). With a spoon, beat together mascarpone, remaining 3 Tablespoons honey and almond extract, until well blended. Spread half of strawberry mixture over Margherites. Then spoon on half of mascarpone. Slice ½ cup of strawberries and place on top of cheese. Sprinkle with ½ cup of raspberries and ½ cup of blueberries. Repeat Margherites, strawberry and mascarpone layers. Cover and chill overnight. To serve: Release and remove sides of springform pan. Decorate with remaining fresh berries. Serves 10.