Sunday, November 3, 2013

Raspberry Trifle

Trifle can be made in one large dish or several small dishes.

- 1/2 cup plus 2 tablespoons sugar
- 1/4 cup fresh lemon juice
- 1 cup seedless raspberry jam
- 4 cups raspberries
- 2 cups heavy ceam
- 1 1/2 pouns favourite pound cake ( I made it from: 1/2 cup whole milk, 2 tablespoons butter, 3/4 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 2 large eggs, 3/4 granulated sugar, 1 1/2 teaspoons vanilla extract)

In a small saucepan bring 1/2 cup sugar, 1/4 cup wate and lemon juice to a boil, stirring all the time. 1 to 2 minutes. Let cool. In another bowl combine jam with 3 cup raspberries, mashing hem slightly. in a larger bowl whip cream and 2 tablespoons sugar to stiff peaks. Slice the pound cake you made before into three similarly thick circles, brush them with the lemon juice. Fit te first circle in the bottom of the dish. gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; decorate with remainig cup of raspberries. Refrigirate until ready to serve, up to 24 hours.


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