Grand raspberry trifle
- 1/2 c sugar
- 1/4 c water
- 1/4 c fresh lemon juice
- 1 c seedless raspberry jam
- 4 c raspberries
- 2 cups heavy cream
- 2 tbsp sugar
- 1 1/2 lbs of your favorite pound cake
In small saucepan, bring 1/2 cup sugar, 1/4 c water and 1/4 c fresh lemon juice to a boil. Stirring to dissolve sugar, 1 to 2 minutes. Let cool.
In a small bowl, combine 1 cup seedless raspberry jam with 3 cups raspberries, mashing slightly. In a large bowl, whip 2 cups heavy cream and 2 tbsp sugar to stiff peaks.
Slice 1 1/2 pounds of your favorite pound cake 3/4 inch thick, bush both sides of slices with lemon syrup (see below)
Fit 1/3 of slices snugly in the bottom of a 4qt trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers, garnish with 1 cup raspberries, refrigerate until ready to serve, up to 24 hours.