New This Month

Orange-Raspberry Trifles

With the addition of raspberry jam, orange pastry cream, and fresh berries, our Orange Pound Cake is transformed into this classic dessert.

  • Servings: 6

Photography: Minh + Wass

Source: Martha Stewart Living, June 2001

Ingredients

Directions

  1. Cut pound cake into nine 3/4-inch slices. Cut each slice in half, forming 18 pieces. Spread each slice with about 1 tablespoon raspberry jam; set aside. Place 1 slice of pound cake in the bottom of each glass. Top with a layer of raspberries and some pastry cream. Repeat layering again; finish with a third piece of cake.

  2. Whip cream until soft peaks form, and top each trifle with a generous dollop.

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