A purchased cake mix (spiked with Marsala for added zip) makes this elegant dessert a snap to prepare. For extra ease, you can assemble it the day before serving.

For Cake: Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake lengthwise into 1-inch-thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.

For Filling: Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.

Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160 degrees on thermometer, about 6 minutes. Remove bowl from over ater. Cool yolk mixture to room temperature, whisking occasionally.

Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1-1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.

Using electric mixer, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with fresh raspberries.