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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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