• 1 plain pound cake, recipe follows
• 1 cup good raspberry jam
• Framboise (I used Grand Marnier)
• 2 half-pints fresh raspberries
• 1 pint fresh strawberries
• Cognac cream- recipe follows
• 2 cups cold heavy cream
• 2 tablespoons sugar
• 2 tablespoons pure vanilla extract

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit or in the individual glasses.

Sprinkle with Framboise or Grand Marnier. Top with a layer of raspberries and strawberries and Cognac Cream.

Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.

Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.

by Pak101.com (few years ago!) / 969 views