Almond Pound Cake Raspberry Trifle
This sophisticated dessert is definitely a crowd pleaser. Sometimes known as "tipsy parson" or "drunken cake," we substituted the classic sherry for an almond liqueur. For a speedy trifle, bake our
Almond Pound Cake and toast the almonds the day before. Ingredients
1 (12 ounce) package frozen raspberries, thawed
1 (6 ounce) package fresh raspberries
1 cup confectioners' sugar, divided
1/2 cup almond flavored liqueur
Almond Pound Cake 3 cups heavy cream
1/2 teaspoon vanilla or almond extract
1 cup toasted almonds
Place thawed raspberries, fresh raspberries, 1/2 cup of the confectioners'
sugar and liqueur in bowl. Mix to dissolve sugar and combine flavors. Set aside.
Cut all brown sides off pound cake. Cut into 1/2 inch slices.
Beat heavy cream until it starts to thicken. Add remaining 1/2 cup of
confectioners' sugar and extract. Beat until soft peaks form.
Layer dish with cake, raspberry mixture and whipped cream. Sprinkle
whipped cream with almonds and repeat layers until trifle is complete. Cover
and chill for 1-12 hours before serving.
25 min to assemble | 1 12 hr to rest | 12 servings
Recipe and photo credit: Odense