Recipe for cooking jumbleberry trifle

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

Jumbleberry Trifle

Posted by LladyRusty at recipegoldmine.com 12/17/2001 7:26 am

So raspberry season is over. Frozen berries have their uses.

Source: Show Me St. Louis

Note: Luscious lemon cream, ribbon-striped Pound Cake and a tart berry sauce are layered in this no-bake summer classic.

1 (12 ounce) bag frozen unsweetened raspberries, defrosted
1 (18 ounce) jar seedless blackberry jam or preserves (divided)
1 (10.75 ounce) frozen Pound Cake, defrosted
2 Tbsp. cream sherry
1 (10 to 12 ounce) jar prepared lemon curd, or homemade
2 c. heavy whipping cream
Fresh raspberries and mint springs for garnish

In med. bowl, combine defrosted berries with 1 c. of the jam. Strain seeds through fine sieve; discard seeds. Chill. Cut Pound Cake in 1/2-in. thick slices. Split each piece into ¼-in. thick slices; spread remaining jam over half the slices. Sandwich pieces together and cut into 1/2-in. cubes. Drizzle sherry over cubes; set aside. In med. bowl, combine lemon curd and whipping cream. Blend at low speed until evenly mixed. Increase speed to high and beat until med. peaks form; chill.

To assemble: Spoon 2 Tbsp. berry sauce into bottom of each lrg. wineglass. Top with 1/4 c. of cake cubes. Add 1/4 c. lemon cream mixture. Repeat layers. Chill until ready to serve. Garnish with fresh raspberries and mint sprigs.

Servings: 8