Reserve 5 raspberries for garnish. Combine 3/4 cup preserves and raspberries in a small bowl. Place 2 tablespoons of hot fudge topping in a small resealable plastic bag for garnish. Stir strong brewed coffee in two remaining hot fudge in a large bowl until blended. Fold in one container of whipped topping to make mousse. Stir remaining container of whipped topping until fluffy.

Layer half the cake cubes in a trifle bowl or two and 1/2 to 3 quart glass bowl. Spread on half of fudge mousse and half of plane with topping. Spoon the berry mixture evenly over topping. Top with a layer of remaining cake cubes and fudge mousse.

Spoon dollops of remaining whipped topping over of trifle. Top with reserved raspberries. Microwave remaining preserves on high for 10 seconds. Stir until smooth. Drizzle microwaved raspberry preserves over topping and fudge mousse. Microwave reserved hot fudge topping on high for 5 seconds. Cut small corner of bag. Drill over top of trifle. Chill 1 hour before serving.