Friday, May 22, 2009

Recipe Fridays!

Grand Raspberry Trifle

Trifles always seem a little daunting until you actually get into making them, and you realize they are the biggest cheat in the world! Here you have a dessert that's hella-easy to make and will impress your guests, and there's very little work involved! This recipe calls for store-bought pound cake as well (some recipes call for you to bake your own cake layer), and I made individual trifles for my guests, rather than hunting for a huge trifle dish! From Martha Stewart, bien sur;)

Serves 10

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

1. 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.
2. 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.
3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
4. 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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