Grand Raspberry Trifle
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Everyday Food, December 2003
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 10
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Ingredients
- 1/2 cup plus 2 tablespoons sugar
- 1/4 cup fresh lemon juice
- 1 cup seedless raspberry jam
- 4 cups raspberries
- 2 cups heavy cream
- 1 1/2 pounds favorite pound cake
Directions
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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.
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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.
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Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
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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.
Beautiful, easy, and delicious. It was a huge hit at Christmas and I plan on making it a yearly tradition!
Made this for Christmas dessert. It's perfect after a heavy meal! So easy and quick to assemble. And beautiful too!!
I have made this recipe a few times now and alwasy get rave reviews for it. I made it for Christmas this past year, using angel food cake instead, and it was amazing. Very light and delicious. I also use my own homemade raspberry jam and fresh lemon juice. Mm mm good!!
This was wonderful! So easy to make. I'm thinking of making a Meyer Lemon Pound Cake to use in this recipe next time. Just the way the recipe is presented here, it's still a 10!
Quite delicious and very adaptable to what you have on hand. I made it using frozen raspberries, homemade triple berry jam, chocolate pound cake (Rose Levy Beranbaum Cake Bible recipe), and brushed the cake with a simple syrup mixed with creme de cassis.
I doubled this recipe and used a very large, almost straight-sided glass bowl (without a pedestal). It was incredibly easy to put together, looked beautiful, and it was a big hit at a family gathering. I used Sara Lee pound cake -- very dense so the cake didn't fall apart after soaking up all the raspberry juice.
How do you serve a trifle without making a mess of it??
This looks fabulous! I'm going to try and make it this Christmas, in addition to these truffles, and homemade eggnog if I have time
http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/unbe...
Great desert! I made this for a family gathering and everyone loved it. It's very light and flavourful.
Although I haven't tried this trifle yet, I plan on doing so for Christmas. I do have the trifle bowl as I often make pumpkin trifle (using gingerbread cake mix) and it is always well received by my guests. I will review this berry recipe after Christmas and let you know how my family enjoyed it.
What a beautiful dessert!! I have had this with brownies layered in it too. My favorite are the brownies from Dove Chocolate Discoveries.
That makes such a pretty presentation
Claire, that's a trifle dish, but you could also, make it in a large clear glass bowl, and although, it wouldnt' be quite as pretty, it would still be very nice. Try these. Even Amazon is listed as having them. http://www.google.com/search?sourceid=navclient
I have made this several times and it is always a huge hit! very easy and delicious!
clair_b1003 you could try ASDA.
I neeeeed that dish! Anyone know where I can get one in the UK (or online that ships to sunny Yorkshire)??
Excellent trifle and so EASY to prepare. I halved the recipe but there was still plenty to serve to a bunch (6) of my friends after dinner. I got loads of compliments about how light and fresh it tasted, I loved the tartness of the raspberries and the lemon syrup.
WOW! What a delicious and simple recipe! I was in a pinch and used a cake mix that made a butter cake - it was a fabulous substitute. This took all of 10 minutes to put together and my four year old loved helping with the layering. It was a huge hit!
I have made this dessert every Christmas since Every Day Food first published it. It is easy to make, beautiful to present and delicious to eat!