Blackberry and Ginger Trifle
Leftover homemade pound cake works well with this recipe. You will need about a third of the cake (about 6 cups of cubes).
- Total Time:
- Servings: 8
Source: Martha Stewart Living, June 2006
- 1 piece fresh ginger (3 inches long), peeled and roughly chopped
- 3/4 cup sugar
- 1 store-bought pound cake (12 to 16 ounces)
- 2 cups cold heavy cream
- 2 packages (6 ounces each) fresh blackberries
In a small saucepan, combine ginger, 1/2 cup of the sugar, and 1/2 cup water. Bring to a boil, and stir until sugar dissolves. Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be.)
With a serrated knife, cut pound cake into 1-inch-thick slices; lay slices on a piece of waxed paper (for easier cleanup). With a brush, dab slices on both sides with syrup, leaving chopped ginger behind; use all the syrup. Cut slices into cubes.
Whip cream with remaining 1/4 cup sugar until soft peaks form. In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving dish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight.