Blackberry and Ginger Trifle

1. 1

   In a small saucepan, combine the ginger, 1/2 cup of the sugar, and 1/2 cup water.

2. 2

   Bring to a boil, stirring until the sugar dissolves.

3. 3

   Cover the pan and remove from heat; set aside to steep for at least 20 minutes and up to 1 hour.

4. 4

   (The longer the syrup steeps, the stronger the ginger flavor will be.)

5. 5

   With a serrated knife, cut the pound cake into 1-inch-thick slices; lay the slices on a piece of wax paper (for easier cleanup).

6. 6

   With a brush, dab the slices on both sides with the syrup, leaving chopped ginger behind; use all the syrup.

7. 7

   Cut the slices into cubes.

8. 8

   Whip the cream with the remaining 1/4 cup sugar until soft peaks form.

9. 9

   In alternating layers, arrange the cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving dish, preferably glass).

10. 10

    Chill until ready to serve, at least 30 minutes and up to overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.