Prep 5 mins
Cook 2 mins
From Sam the Cooking Guy. Adding raspberry liqueur to the whipping cream gives it a faint purplish color and really great flavor.
- 4 slices poundcake, 1-inch thick
- 1 pint raspberries
- 1⁄2 pint whipping cream
- 2 tablespoons Chambord raspberry liquor
- Add Chambord raspberry liqueur to whipping cream and whip.
- Toast poundcake slices.
- Place a slice of toasted poundcake on plate, add some whipped cream and top with some berries.