Food & Cooking Recipes Dessert & Treats Recipes Orange-Raspberry Trifles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Minh + Wass Servings: 6 With the addition of raspberry jam, orange pastry cream, and fresh berries, our Orange Pound Cake is transformed into this classic dessert. Ingredients 1 unfrosted Orange Pound Cake 1 cup raspberry jam 6 ounces raspberries (about 1 ½ cups) Orange Pastry Cream 1 cup heavy cream Directions 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. Rate it Print