I have adored well presented, show-stopping desserts ever since I can remember (largely in part to a subscription to Martha Stewart Magazine at a young age). I mean, who doesn’t really? No one ever said that they love yawn inducing, mediocre looking, ho-hum sweets.
The only thing I appreciate more than a pretty dessert is an easy to make, little fuss creation. This Grand Raspberry Trifle fits that bill to a T! I have made this trifle for three Christmases, one get together, and a potluck and it never fails to get the wide-eyed, large smile reaction I hope for.
The keys to this dessert are the fresh raspberries and good quality raspberry preserves. The trio of fresh fruit, whipped cream, and buttery pound cake is divine and made more special by the hints of lemon syrup in every bite.
This trifle is a crowd pleaser and simple to put together (I always feel like a cheat when I use store-bought pound cake, but sometimes a girl has time constraints). It’s the perfect treat to make for the next holiday or occasion, say Valentine’s Day?
Grand Raspberry Trifle
Adapted from Martha Stewart.com
Makes: 10-12 servings, Difficulty: Beginner
- 1/2 cup, plus 2 tablespoons granulated sugar
- 1/4 cup lemon juice, fresh
- 1 cup raspberry jam (I use Bonne Maman preserves)
- 4 cups raspberries, fresh
- 2 cups heavy cream
- 1 1/2 pounds favorite pound cake
Preheat oven to 375 degrees F. Line a muffin pan with paper liners.
Make the syrup: In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to boil, stirring to dissolve sugar, 1-2 minutes. Let cool.
Make the filling: In a small bowl, combine jam with 3 cups of raspberries, mashing slightly. In a large bowl, whip cream with the 2 tablespoons of sugar to stiff peaks.
Assemble the trifle: Slice the pound cake 3/4 inch thick and brush both sides of slices with lemon syrup. Fit 1/3 of cake slices snugly in the bottom of a 4-quart trifle dish or high rimmed glass bowl, trimming edges if necessary. Gently spread top layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup of raspberries. Refrigerate until ready to serve, up to 24 hours.