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Thursday, January 24, 2008

Grand Rasberry Trifles

Grand Rasberry Trifle


1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream1
1/2 pounds favorite pound cake


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

In a small bowl, combine jam with 3 cups raspberries,
mashing slightly. In a large bowl, whip cream and 2
tablespoons sugar to stiff peaks.

Slice pound cake 3/4 inch thick; brush both sides
of slices with lemon syrup.
Fit 1/3 of slices snugly in the bottom of a 4-quart trifle
dish or other glass bowl, trimming edges if necessary.
Gently spread top of layer with 1/3 of raspberry mixture,
and then 1/3 of whipped cream. Repeat to make two more layers;
garnish with remaining cup raspberries.

Refrigerate until ready to serve, up to 24 hours

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