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Grand raspberry trifle

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Ingredients

  • 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

Details

Preparation

Step 1

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.

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