Prep 20 mins
Cook 10 mins
Little pound-cake sandwiches make this dish something special, not to mention it's delicious! A glass trifle bowl is needed for this, and straight-sided works best. I usually put the berries in as is and skip the sugar step, although admittedly the berries do look prettier with the glossy sugar. I have also made this with just one pound cake, half the amount of custard and blueberries but double the raspberries, and it was equally good! I have also served it with some chocolate shavings on top or with chocolate sauce on the side - or both! And serving this in individual serving dishes looks nice also. I make Easy Custard for the custard, but make sure to double it to get the full four cups you'll need for this trifle. This recipe comes from Cook's Country.
- 2 store-bought butter pound cake, thawed and edges trimmed (16 ounces each)
- 3 tablespoons seedless raspberry jam
- 6 cups fresh blueberries
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1 teaspoon water
- 3 cups fresh raspberries
- 4 cups vanilla custard, refrigerated until firm
- 1 cup lightly sweetened whipped cream
- FOR THE STARS:.
- Slice each cake lengthwise into 5 equal pieces.
- Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches.
- Using 2-inch star cookie cutter, cut out 3 stars from each sandwich.
- Chop remaining sandwich scraps into 1/2-inch pieces and set aside.
- FOR THE BERRIES:.
- Toss blueberries, 1 T. sugar and water in bowl.
- In separate bowl, toss raspberries with remaining sugar.
- Let sit until sugar dissolves and berries are glossy, about 5 minutes.
- TO ASSEMBLE:.
- Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish.
- Place 2 cups sandwich scraps in center of dish.
- Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars.
- Spread 2 cups custard in even layer on top of blueberry and cake layer.
- Place 1 cup sandwich scraps on center of custard layer.
- Arrange 2 cups raspberries around perimeter of dish.
- Spread remaining custard in even layer on top of raspberries.
- Arrange 7 star sandwiches upright around perimeter of dish.
- Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
- Spoon whipped cream on top of raspberries and top with remaining star.
This was absolutely delicious - a little tricky with assembly, or else I am just clumsy, but the end result was so delicious and pretty that it was worth it! My guests could not leave the bowl alone until it was gone! I used a 3 quart dish as the recipe called for, and that was almost too small. This makes a lot! We think it would also be good just to layer the berries and custard with pound cake chunks in the trifle bowl, and skip making the stars if you are short on time. Thanks for a heavenly dessert!