Sweet Berry Trifle

Ingredients

• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup fresh lemon juice
• 1 cup seedless raspberry jam
• 4 cups raspberries
• 1 cup blueberries
• 2 cups heavy cream
• 3-4 cups pound cake, cut

Directions

1. 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.
2. 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.
3. Slice pound cake 1/2 inch thick; brush both sides of slices with lemon syrup.
4. 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.
5. Refrigerate until ready to serve.