BY CYNDI AMAYA
One of my favorite berries is the raspberry. It’s high acidic flavor and intoxicating scent causes me to order it whenever I see it on a menu item or try out a recipe that calls for its use. Recently they were inspiration for a quick dessert I needed for a dinner party. Quick being the keyword, I wanted the dessert to have some fast elements that I could throw together and not take up too much attention from my company. A trifle is always a great option for a quick and delicious dessert that guests can always enjoy.
Naturally, I depended on my favorite berry to carry me through the dessert, so much so that I put it in every element of the trifle and thought it would be overwhelming. In fact, the raspberry carried through well in the whole dessert and made it quite pleasant, so I named it the Super Raspberry Trifle. This is a super easy and fast recipe that takes under 10 minutes of prep time, giving you time to devote to your loved ones.
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1 loaf of pound cake, sliced 1/4″ thick
1/4 cup of water
1/2 cup of raspberry jam
1/2 cup red wine or sherry (I used a 2010 Argentinan Malbec I was serving my guests)
1 cup heavy whipping cream
1/2 cup sugar
2 cups fresh raspberries
- In small saucepan, bring the water to a boil and add the wine. Take if off the heat and mix in 4 tablespoons of the raspberry jam. Place back on low heat and mix until well combined. Keep on low heat to keep warm while you assemble the dessert.
- Using a hand mixer, blend the heavy cream and sugar until stiff peaks form. Fold in remaining raspberry jam into the cream.
- Assemble the trifle by placing slices of pound cake into each individual serving cup. Spoon the wine and jam sauce unto the slice of cake, top with a spoonful of the cream and a few fresh raspberries. Add another layer of pound cake and repeat.
- Top the final layer with extra cream and raspberries.