Here's a show-stopping dessert that conjures up the pleasing tastes of a summer berry shortcake – right in the middle of the holiday season. The jam-filled sandwiches of pound cake lining the bowl really make this dessert intriguing.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2003
- 2 frozen pound cake thawed
- 1/3 cup seedless raspberry jam
- 1/3 cup vanilla flavoured vodka
- 3 cups fresh raspberries
- Vanilla Custard recipe
- 1 cup whipping cream
- 1 cup fresh raspberry
MethodTrim 1/4 inch (5 mm) off rounded top of each cake to shape into rectangle; crumble trimmings and set aside in bowl. Slice cakes horizontally into generous 1/4-inch (5 mm) thick slabs. Spread jam over half of the slabs. Top each with plain slab to create sandwich. Brush half of the vodka over top of each sandwich. Cut lengthwise into 1/4-inch (5 mm) wide strips.
Arrange some of the strips, vodka side up, in 7 horizontal rows to line inside of trifle bowl, trimming to fit. Line bottom of bowl with one-third of the remaining strips, trimming to fit.
Top with one-third each of the raspberries and custard. Top with another third of the strips and half of the reserved cake trimmings; drizzle with half of the remaining vodka. Top with another third of the berries and custard. Repeat layers, ending with custard. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 2 days.)
Topping: In bowl, whip cream; spread over trifle. Garnish with raspberries.
Nutritional facts Per serving: about
- Sodium 255 mg
- Protein 8 g
- Calories 463.0
- Total fat 21 g
- Cholesterol 196 mg
- Saturated fat 9 g
- Total carbohydrate 59 g
- Iron 11.0
- Folate 24.0
- Calcium 16.0
- Vitamin A 20.0
- Vitamin C 20.0