recipes barefoot contessa

Red Berry Trifle (Serves 6 to 8)

Copyright 2009, Ina Garten, All Rights Reserved


Photo: Maura McEvoy

1 Plain Pound Cake
1 cup good raspberry jam
Framboise
2 half-pints fresh raspberries
1 pint fresh strawberries
Cognac Cream
2 cups cold heavy cream
2 tablespoons sugar
2 tablespoons pure vanilla extract

Cut the pound cake into nine 3/4-inch slices and spread each slice on one side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.