Jumbleberry Trifle

Posted by LladyRusty at recipegoldmine.com 12/17/2001 7:26 am

So raspberry season is over. Frozen berries have their uses.

Source: Show Me St. Louis

Note: Luscious lemon cream, ribbon-striped pound cake and a tart berry sauce are layered in this no-bake summer classic.

1 (12 ounce) bag frozen unsweetened raspberries, thawed
1 (18 ounce) jar seedless blackberry jam or preserves (divided)
1 (10.75 ounce) frozen pound cake, thawed
2 tablespoons cream sherry
1 (10 to 12 ounce) jar prepared lemon curd, or homemade
2 cups heavy whipping cream
Fresh raspberries and mint springs for garnish

In medium bowl, combine thawed berries with 1 cup of the jam. Strain seeds through fine sieve; discard seeds. Chill.

Cut pound cake in 1/2-inch thick slices. Split each piece into -inch thick slices; spread remaining jam over half the slices. Sandwich pieces together and cut into 1/2-inch cubes. Drizzle sherry over cubes; set aside.

In medium bowl, combine lemon curd and whipping cream. Blend at low speed until evenly mixed. Increase speed to high and beat until medium peaks form; chill.

To assemble: Spoon 2 tablespoons berry sauce into bottom of each large wineglass. Top with 1/4 cup of cake cubes. Add 1/4 cup lemon cream mixture. Repeat layers. Chill until ready to serve.

Garnish with fresh raspberries and mint sprigs.

Servings: 8