FRENCH CANADIAN TRIFLE and
12 ounces pound cake
2 tablespoons raspberry jam, melted
1 cup sliced almonds, toasted
cup dry sherry
1/4 cup brandy
2 cups heavy cream
2 teaspoons super
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
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.