The title of the recipe

Ingredients:

• 12-16 ladyfingers
• 1 cup strong brewed coffee
• 2 tbsp unsweetened cocoa powder
• 8 oz mascarpone cheese
• 8 oz confectioners' sugar
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 1 cup raspberry compote (see below for recipe)
• Whipped cream and raspberries for serving

Raspberry Compote:

• 1 pint fresh raspberries
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp water

Instructions:

Ladyfingers

• In a medium bowl, whisk together cocoa powder and confectioners' sugar.
• Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side. They should be soft and pliable but not too wet.

Chocolate Mousse

• In a separate large mixing bowl, beat the mascarpone cheese with an electric mixer until it's smooth.
• Add confectioners' sugar and beat until combined.
• Add softened butter and vanilla extract; mix until creamy.

Assembly:

1. Start by creating a layer of ladyfingers in the bottom of a large serving dish or individual glasses.
2. Spread half the chocolate mousse over the ladyfingers.
3. Spoon half the raspberry compote over the chocolate mousse.
4. Repeat steps 1-3 until all the ingredients have been used, finishing with a layer of whipped cream on top.

Raspberry Compote:

1. In a medium saucepan, combine raspberries and granulated sugar.
2. Add cornstarch and water; whisk until smooth.
3. Bring to a boil over medium heat; reduce heat and simmer for 5-7 minutes or until the mixture has thickened slightly.
4. Let cool completely before using in the trifle.

Serving:

1. Chill the assembled trifle in the refrigerator for at least 3 hours before serving.
2. Top with whipped cream and a few fresh raspberries, if desired.

Note: The raspberry compote can be made ahead of time and stored in an airtight container in the refrigerator for up to 24 hours.