Friday, August 31, 2007

raspberry trifle

I just got the beautiful new trifle bowl from Pampered Chef and I have made a couple of trifles already. Though I am a chocolate lover... this was rather refreshing and delightful. I found it on (one of my favorite sites for recipes) didn't disappoint. I made it for my book group "Literary Ladies" and it was rather enjoyable.

Raspberry Trifle

1 1/2 cups heavy cream
1/4 cup white sugar

2 (8 oz) pkgs cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar

1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

*In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.
*In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.
*Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
*Slice pound cake into 18 1/2-inch slices.
*Drain raspberries, reserving juice.
*Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices.
*Drizzle with some raspberry juice.
*Spread one-fourth of the cream cheese mixture over cake.
*Sift one-fourth of the cocoa over that.
*Sprinkle with one-third of the raspberries.
*Repeat layers twice.
*Top with remaining cream cheese mixture, whipped cream and sifted cocoa.
*Cover and refrigerate 4 hours before serving.

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