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Jumbleberry Trifle


Luscious lemon cream, ribbon-striped pound cake and a tart berry sauce are layered in this no-bake summer classic.



  1. In medium bowl, combine thawed berries with 1 cup of the jam. Strain seeds through fine sieve; discard seeds. Chill.
  2. Cut pound cake in 1/2-inch thick slices. Split each piece into -inch thick slices; spread remaining jam over half the slices. Sandwich pieces together and cut into 1/2-inch cubes. Drizzle sherry over cubes; set aside.
  3. In medium bowl, combine lemon curd and whipping cream. Blend at low speed until evenly mixed. Increase speed to high and beat until medium peaks form; chill.
  4. To assemble: Spoon 2 tablespoons berry sauce into bottom of each large wineglass. Top with 1/4 cup of cake cubes. Add 1/4 cup lemon cream mixture. Repeat layers. Chill until ready to serve.
  5. Garnish with fresh raspberries and mint sprigs.

Servings: 8

Posted by LladyRusty at Recipe Goldmine 12/17/2001 7:26 am.

Source: Show Me St. Louis


Maricopa, Arizona

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