Raspberry Trifle
Our Raspberry Trifle is made with fresh raspberries, preserves, pound cake soaked in a lemon syrup, and sweetened whipped cream.
Servings: 12
Equipment
- Nordic Ware Angel Food Cake Pan [affiliate]
- Trifle Bowl [affiliate]
Ingredients
- 1 1/2 lbs. Sara-Lee pound cake or homemade pound cake
- LEMON SYRUP :
- 1/2 c. granulated sugar
- 1/4 c. water
- 1/4 c. fresh lemon juice
- RASPBERRY FILLING :
- 1 c. seedless raspberry jam
- 4 c. raspberries divided
- Whipped cream
- 2 c. heavy cream
- 2 T. granulated sugar
Instructions
- Lemon Syrup: In a small saucepan, bring 1/2 cup sugar, water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
- Raspberry Filling: In a medium bowl, combine jam with 3 cups raspberries, mashing slightly.
- Whipped Cream: In a large bowl, whip cream with 2 tablespoons sugar to stiff peaks.
- Over a baking sheet covered with foil, slice pound cake into 3/4 inch thick slices, brush both sides of slices with lemon syrup.
- Fit 1/3 of slices snugly into the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary.
- Gently spread 1/3 of raspberry filling over pound cake, and 1/3 of whipped cream over raspberry filling.
- Repeat to make two more layers. Garnish top with remaining cup of raspberries. Refrigerate until ready to serve, up to 24 hours.
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