Grand Raspberry Trifle

1. 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.

2. 2

   Let cool.

3. 3

   In a small bowl, combine jam with 3 cups raspberries, mashing slightly.

4. 4

   In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.

5. 5

   Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

6. 6

   Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary.

7. 7

   Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream.

8. 8

   Repeat to make two more layers; garnish with remaining cup raspberries.

9. 9

   Refrigerate until ready to serve, up to 24 hours.

No additional tips available.