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

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.


love lives in the kitchen said...

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

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 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