Wednesday, January 15, 2014

Raspberry Trifle

This was so berry, berry good.  (Someone has been watching too much Strawberry Shortcake.)
I made this on the 4th of July, right after picking fresh raspberries at West Union Gardens.  Mmmmm.

1/2 cup sugar
1/4 cup fresh lemon juice
1 cup raspberry jam
4 cups raspberries
2 cups heavy cream (or more)
2 Tbl sugar
1 1/2 pounds favorite pound cake (2 loaf pans is plenty)
      ***I used the sour cream pound cake recipe from Better Homes and Gardens cookbook

In a small saucepan bring 1/2 cup sugar, 1/4 cup water and lemon juice to a boil, stirring to dissolve sugar.  Let cool.

In another small bowl, combine jam with 3 cups of the berries, mashing slightly.

In another bowl whip the cream and the 2 Tbl sugar to stiff peaks.

Slice cake into 3/4" slices, brushing both sides with lemon syrup.

Fit 1/3 of the slices in the bottom of a trifle dish, trimming edges if needed.  Gently spread 1/3 of raspberry mixture, and then 1/3 of whipped cream.  Repeat twice, and then add whole raspberries to the top.

Refrigerate up to 24 hours.

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