Raspberry TrifleCuisine: Parve Category: Dessert Servings: 12 Ingredients:1/2 cup plus 2 tablespoons sugar1/4 cup fresh lemon juice 1 cup seedless raspberry jam 4 cups raspberries 2 cups heavy cream 1 1/2 pounds favorite pound cake Instructions:In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup. 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 raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours. Tried with strawberries & Pesach sponge cake & cake got too soft.Click Here To Return To The Recipe List This Page Generated By: |