Grand Raspberry Trifle

Serves 10-12

Grand Raspberry Trifle

By Camille Styles


  • 1/2 cup plus 2 tbs sugar
  • 1/4 cup fresh lemon juice
  • 1 cup seedless raspberry jam
  • 4 cups raspberries
  • 2 cups heavy cream
  • 1.5 lb. homemade or store bought 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. Layer sliced pound cake, raspberry mixture and whipped cream at bottom of glass. Repeat to make one more layer and garnish with remaining raspberries.

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Comments (1)
  1. 1
    Penny Olsen May 19, 2015 at 5:35 pm

    Why use seedless raspberry jam when you add the fresh berries to it, it will be seedy?