French Canadian trifle and Lemon-trifle ">


  • Time cooking time: 5 minutes
  • Yield Serves: 8
Save to recipe box


    12 ounces pound cake
    2 tablespoons raspberry jam, melted
    1 cup sliced almonds, toasted
    1 cup dry sherry
    1/4 cup brandy
    2 cups heavy cream
    2 teaspoons super fine sugar
    3 cups Custard crean
    2 cups fresh raspberries


    Cut the pound cake into 1 inch cubes, and combine with the melted raspberry.
    In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
    Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
    Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.
Show Notes

Related recipes - [Refresh page for more recipes]

The most recent recipes

See Only:

recipes In season - [Refresh page for more recipes]