Jumbleberry Trifle

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, thawed
  • 1 (18 ounce) jar seedless blackberry jam or preserves (divided)
  • 1 (10.75 ounce) frozen pound cake, thawed
  • 2 tablespoons cream sherry
  • 1 (10 to 12 ounce) jar prepared lemon curd, or homemade
  • 2 cups heavy whipping cream
  • Fresh raspberries and mint springs for garnish


  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

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