Red Raspberry Holiday Trifle
- 1/2 cup plus 2 tablespoons sugar, divided as noted below
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 1 cup raspberry jam
- 4 cups raspberries
- 2 cups heavy cream
- 1 1/2 pounds favorite pound cake
Red Raspberry Holiday Trifle
Featured in the Honolulu Star-Advertiser on December 19, 2012.
Ingredients:
Directions:
- 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.
Makes 10 servings.
Approximate Nutrient Analysis per serving:
610 calories, 33 g fat, 11 g saturated fat, 65 mg cholesterol, 250 mg sodium, 74 g carbohydrate, 4 g fiber, 54 g sugar, 6 g protein
