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Raspberry triffle
Ingredients
1/2 cup(s) sugar,2 tablespoon(s) sugar, for whipped cream,1/4 cup(s) fresh lemon juice,1 cup(s) seedless raspberry jam,4 cup(s) raspberries,2 cup(s) heavy cream,1 1/2 pound(s) favorite pound cake.
Method
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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