From Cookwise by Shirley O. Corriher–the food scientist on Good Eats
Raspberries & Cream Cake
2 packages (10 oz each) frozen raspberries, defrosted but not drained
3 tablespoons Chambord or other raspberry liqueur
1 plain cake, baked in a 9×2″ round pan
1 cup mascarpone
4 tablespoons honey
2 cups whipping cream
1 pint fresh raspberries, optional
Stir the defrosted raspberries and liqueur together and set aside.
In a small bowl, whisk together the mascarpone and honey. Place medium bowl and beaters in the freezer for 5 minutes. Whip the cream to soft peaks in chilled bowl. Fold the mascarpone mixture into the whipped cream. Chill.
3. When the cake has cooled, slice horizontally into 3 layers. Place the bottom layer, cut side up, on the serving dish or on a cardboard cake circle. Spoon half of the raspberry mixture, including the liquid, onto the layer. Spoon about a quarter of the mascarpone cream on top in large blobs and spread out carefully. Place the middle cake layer on top of the iced bottom layer. Spoon on the remaining raspberry mixture and ice as before. Place the top layer, cut side down, on the cake and ice generously with the remaining Mascarpone Cream. Refrigerate for at least 2 hours before serving. Best if regrigerated overnight. When ready to serve, arrange fresh raspberries on top. Serve cold.