Friday, October 30, 2009

Recipe Fridays!

Grand Raspberry Trifle
from Martha Stewart




I have made this twice now, and it never fails to be a triumpth. Easy, dramatic, and fabulous;)



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




Directions
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.


5 comments:

love lives in the kitchen said...

it looks so lovely! grat recipe!
wish you a sweet weekend!
justyna

Tricia McWhorter said...

You whip up beautiful food with the same ease you whip up beautiful clothes. Too bad you don't live closer!

Danielle said...

That is such a gorgeous trifle! Show stopper!

figtree said...

This will be sitting on my dining room table on Christmas day thanks to you. I will do a trial run!!Much thanks.

Betty Manousos:cutand-dry.blogspot.com said...

Ginger , you shouldn't do that.
That is soooo fabulous!
I'll try it out ,and i'll eat all of it and get some more pounds!!
Hope you have a great week-end!!
hugs hugs