Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

This trifle can also be put together in a 2-quart bowl or trifle bowl.

Recipe by Southern Living April 2003

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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