1. For the Syrup: In a small sauce pan bring all ingredients to a boil, stirring to dissolve sugar. Let cool. 2. For the Trifle: In a small bowl combine the jam a 3 c of raspberries, mashing slightly. 3. In a large bowl, whip the cream and sugar to siff peaks. 4. Brush both sides of each silce of pound cake with the cooled syrup. 5. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of the raspberry mixture, and then 1/3 of the whipped cream. Reapeat to make 2 more layers; garnish with remaining 1 cup of raspberries. Refrigerate until ready to serve, up to 24 hours. 6. **For Individual Trifles** Follow steps 1-4. Then in each of ten 1 1/2 c capacity glass serving dishes or wineglasses, follow procedure in step 5, making only 2 layers in each glass. ---------------------------------------------------------------------------
Nutrition
Ingredients
