Recipe for cooking bacardi rum trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Bacardi Rum Trifle

1 (3 ounce) box (92 g) regular vanilla pudding
2 c. (500 mL) milk
2/3 c. (150 mL) Bacardi White or Gold rum, divided
4 (2.5 cm) thick slices Pound Cake
1/2 c. (125 mL) raspberry jam
1 (10 ounce) pkg. (300 g) frozen unsweetened raspberries, defrosted
1/2 c. (125 mL) heavy cream
2 Tbsp. (30 mL) powdered\sugar
Kiwi fruit slices for garnish

Cook pudding and milk according to pkg. directions.

Stir in 2 Tbsp. (30 mL) Bacardi White or Gold rum. Place a cake slice in each of 4 dessert dishes or glasses. Top each with 2 Tbsp. (30 mL) jam. Reserve 1 Tbsp. (15 mL) rum. Pour remaining rum over cake slices. Spoon 1/2 c. (125 mL) pudding into each glass. Spoon raspberries over pudding. Chill 1 hour.

To serve, whip cream with icing sugar and reserved 1 Tbsp. (15 mL) rum. Top each trifle with a spoonful of cream. Garnish with kiwi slices.

Serves approximately 4