Raspberry Trifle With Rum Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Found this on but nobody claimed ownership of the recipe. It is easy and can be completed very quickly. So for last minute company or whatever - you can have a very tasty and lovely dish. We made it for a residents' family - they were celebrating her 99th birthday and they had already had a big cake & party the day before - so we made them a little something, just for the family. Update: 04/23/2009 - forgot to mention that any berry would be great! I made it with strawberry jam & a starwberry fan as my garnish! Wonderful! :) Ingredients:
3 tablespoons butter |
3/4 cup confectioners' sugar |
2 tablespoons rum (i used barbancourt) or 3/4 teaspoon rum extract |
3 tablespoons water |
1/2 cup raspberry jam |
1 (12 ounce) frozen pound cake, thawed and cut into quarter-size cubes |
3 (4 ounce) refrigerated prepared vanilla pudding |
fresh raspberry, ganish |
chopped slivered almonds, garnish |
Directions:
1. Heat butter in large glass microwave on high until melted, about 30 seconds.
2. Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
3. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
4. In 6 small bowls or wineglasses, evenly distribute pound cake cubes.
5. Pack cubes down slightly.
6. Drizzle rum sauce and jam evenly over each.
7. Spoon 3 tablespoons of pudding evenly over each.
8. Refrigerate for 45 minutes.
9. Garnish with raspberries, chopped almonds & sprigs of mint; all optional.
|
|