And finally, monsieur, a wafer-thin mint

Another in a series of my "oh my gosh we have Shabbos guests and I have no time to make an elegant dinner" creations.

Not Quite Tiramisu and Not Trifle Either (aka my fast, delicious, dairy Shabbat dessert)

1 8 oz carton mascarpone
1/4 c whipping cream
2-4 T sugar (to taste)
1 purchased butter pound cake (e.g., Sara Lee) or two packages lady fingers
1 bag frozen raspberries (thawed)
Chocolate sauce (recipe follows)
Liqueur (e.g., brandy, something coffee flavored, Frangelico, Amaretto)
Cocoa powder and powdered sugar for dusting

1. Whip mascarpone and whipping cream in an electric mixer until thickened (like whipped cream).
2. Add in sugar and brandy (about 2 T) or vanilla (1 T) and set aside.
3. Puree raspberries with sugar (to taste). Use a sieve and discard seeds. Keep the pulpy juice.
4. Slice cake into strips (about 1" wide and about 1/2" thick) and layer the bottom of a serving dish with strips.
5. Brush cake with a little liquour (of choice) and liberally spread first with raspberry puree, then chocolate sauce.
6. Smooth cream mixture over the top.
7. Brush remaining cake pieces with liqueur and place (face down) on top of cream.
8. Refrigerate until ready to serve and dust with cocoa and powdered sugar. Serve with raspberries.

Chocolate Sauce (from NY Times Passover Cookbook - but it's parve, great year 'round, keeps forever - and is great on ice cream or mixed with milk and zapped in the microwave as hot chocolate)

1 c unsweetened cocoa powder
3/4 c sugar
2/3 c cold water
1/2 c honey
In a saucepan, combine cocoa and sugar. Stir in water with a whisk and simmer for 2-3 minutes. Add honey and simmer 3 minutes longer. Remove from heat.