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