Grand Raspberry Trifle

SERVINGS: 10   TIME: 20 minutes

INGREDIENTS:

• ½ cup plus 2 tablespoons sugar
• ¼ cup water
• ¼ cup fresh lemon juice
• 1 cup seedless raspberry jam
• 4 cups raspberries
• 2 cups heavy cream
• 1½ pounds favorite pound cake

DIRECTIONS:

1. In a small saucepan, bring ½ cup sugar, ¼ cup water, and lemon juice to a boil, stirring to dissolve sugar (1-2 minutes). Let cool.
2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly.
3. In a large bowl, whip cream and 2 tbsp sugar to stiff peaks.
4. Slice pound cake ¾ inch thick; brush both sides with lemon syrup.
5. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish/glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries and serve.

NOTES:

• Can refrigerate up to 24 hours.
• To serve individual raspberry trifles, you'll need 10 glass serving dishes or wineglasses (1½ cup capacity). Follow steps 1 through 3. Follow step 4, making only two layers per glass.

SOURCE: Martha Stewart