Under 30 Minutes

Grand Raspberry Trifle

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream. To make individual raspberry trifles, follow steps 1 through 3. In each of 10 glass serving dishes or wineglasses (1 1/2-cup capacity), follow procedure in step 4, making only two layers in each glass.

  • Prep:
  • Total Time:
  • Servings: 10
Grand Raspberry Trifle

Source: Everyday Food, December 2003

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

  1. 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.

  2. 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.

  3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

  4. 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.

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