Jumbleberry Trifle

1. 1

   Stir together raspberries and 1 cup jam. Press mixture through a wire-mesh strainer into a bowl; discard seeds. Cover sauce, and chill 20 minutes.

2. 2

   Cut pound cake into 1/4-inch-thick slices. Spread remaining jam on one side of half of slices; top with remaining slices. Cut sandwiches into 1/2-inch cubes; drizzle with sherry, and set aside.

3. 3

   Beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form. Cover and chill 30 minutes.

4. 4

   Spoon 1 tablespoon berry sauce into 8 large wine glasses; top with about 1/4 cup each of cake cubes and lemon curd mixture. Repeat layers once, ending with berry sauce. Serve immediately, or chill until ready to serve. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.