How To Make Grand Raspberry Trifle
A classic English dessert, this raspberry trifle is overflowing with fresh summery fruits and layers of rich cream and delectable pound cake.
In a small saucepan, bring ½ cup sugar, ¼ cup water, and lemon juice to a boil, stirring to dissolve sugar. 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 ¾-inch thick; brush both sides of slices with lemon syrup.
Fit ⅓ 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 ⅓ of raspberry mixture, and then ⅓ of whipped cream.
Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
- Calories: 568.66kcal
- Fat: 27.47g
- Saturated Fat: 14.25g
- Trans Fat: 0.13g
- Monounsaturated Fat: 7.19g
- Polyunsaturated Fat: 3.17g
- Carbohydrates: 78.65g
- Fiber: 3.98g
- Sugar: 54.35g
- Protein: 5.11g
- Cholesterol: 110.12mg
- Sodium: 285.51mg
- Calcium: 82.11mg
- Potassium: 242.54mg
- Iron: 1.53mg
- Vitamin A: 244.25µg
- Vitamin C: 18.35mg
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