This trifle can also be put together in a 2-quart bowl or trifle bowl.
Yield: 8 servings
- 1 (10-ounce) package frozen unsweetened raspberries, thawed
- 1 (18-ounce) jar seedless blackberry jam or preserves, divided
- 1 (10.75-ounce) frozen pound cake, thawed
- 2 tablespoons cream sherry
- 1 1/2 cups whipping cream
- 1 (10-ounce) jar lemon curd
- Garnishes: whipped cream, fresh raspberries and blackberries, fresh mint sprigs, lemon rind strips
- Stir together raspberries and 1 cup jam. Press mixture through a wire-mesh strainer into a bowl; discard seeds. Cover sauce, and chill 20 minutes.
- Cut pound cake into 1/4-inch-thick slices. Spread remaining jam on one side of half of slices; top with remaining slices. Cut sandwiches into 1/2-inch cubes; drizzle with sherry, and set aside.
- Beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form. Cover and chill 30 minutes.
- Spoon 1 tablespoon berry sauce into 8 large wine glasses; top with about 1/4 cup each of cake cubes and lemon curd mixture. Repeat layers once, ending with berry sauce. Serve immediately, or chill until ready to serve. Garnish, if desired.
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