Raspberry Cheesecake Trifle - cooking recipe

Ingredients

2 (300 g) packages frozen unsweetened raspberries, thawed
2 (250 g) packages cream cheese (regular or light)
1/2 cup sugar
3 tablespoons orange juice or 3 tablespoons orange liqueur
3 cups whipping cream, whipped
1 whole pound cake, cut into 1/4 inch slices
3 ounces bakers semisweet chocolate, grated

Preparation

Drain raspberries, save juice, set aside.
Beat cream cheese& sugar until very smooth.
Add orange juice or liqueur, fold in whipping cream.
To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
Repeat.
Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
Refrigerate at least 4 hours or overnight.
For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
Then top it all off with remaining grated chocolate.