Easy Grand Raspberry Trifle |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Raspberries, jam, lemon syrup-drenched pound cake, and whipped cream in a delicious, easy, layered dessert. This can be made using store-bought or homemade pound cake and as individual trifles or one large Grand Trifle. Can be made up to 24 hours in advance. Ingredients:
1/2 cup sugar |
1/4 cup water |
1/4 cup fresh lemon juice |
1 cup seedless raspberry jam |
4 cups raspberries |
2 cups heavy cream |
2 tablespoons powdered sugar |
1 1/2 lbs poundcake, sliced 3/4 inch slices |
Directions:
1. For the Syrup: In a small sauce pan bring all ingredients to a boil, stirring to dissolve sugar. Let cool.
2. For the Trifle: In a small bowl combine the jam a 3 c of raspberries, mashing slightly.
3. In a large bowl, whip the cream and sugar to siff peaks.
4. Brush both sides of each silce of pound cake with the cooled syrup.
5. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of the raspberry mixture, and then 1/3 of the whipped cream. Reapeat to make 2 more layers; garnish with remaining 1 cup of raspberries. Refrigerate until ready to serve, up to 24 hours.
6. **For Individual Trifles** Follow steps 1-4. Then in each of ten 1 1/2 c capacity glass serving dishes or wineglasses, follow procedure in step 5, making only 2 layers in each glass.
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