A sweet and refreshing raspberry and blueberry trifle recipe. Enjoy with a hot cup of tea.
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In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar. Let cool.
In a small bowl, combine jam with 3 cups raspberries,lightly mashing . In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
Slice pound cake 1/2 inch thick; brush both sides of slices with lemon syrup.
Fit 1/3 of the slices of pound cake into the bottom of a 4-quart trifle dish or other glass bowl, brush with the lemon syrup. Gently spread with 1/2 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make another layer, adding blueberries on top of the raspberry mixture. Then remaining cake and whipped cream. garnish with remaining raspberries.
Refrigerate until ready to serve.