Raspberry Brandy Trifle
This Old English Trifle combines tasty summer fruit, raspberry jam, pound cake, and homemade whipped cream to create this delicious and lovely layered dessert.
Servings 1 large trifle bowl
Ingredients
- 2 loaves of pound cake can be purchased or box prepared (could also use ladyfingers)
- 1 cup raspberry jam
- 1 cup raspberries frozen are acceptable
- 4 cups fresh fruit: a combination of raspberries strawberries, blueberries
- ¼ cup of water
- 2 tablespoon brandy
- Homemade whipping cream: 2 cups heavy cream and 2 tablespoon sugar
Instructions
- Cut up pound cake into cubes.
- If the strawberries are whole, slice in half and reserve six halves for decoration. Also, reserve 8 plump raspberries and ½ -¾ cup blueberries to decorate.
- Bring raspberry jam, water, and brandy to a slow boil. Simmer for 5 minutes.
- To make whipping cream, use a hand mixer to beat heavy cream and sugar. Be careful not to overwhip!
- Layer the cut-up pound cake on the bottom of the trifle bowl, spread with raspberry sauce, top with whipping cream, fresh berries, and then repeat the process again but finishing the second layer topped with whipping cream.
- Decorate with reserved fresh fruit.
- Cover loosely with plastic wrap and chill until ready to serve. Scoop with a large spoon.