tablespoons orange juice or 3 tablespoons orange liqueur
cups whipping cream, whipped
whole pound cake, cut into 1/4 inch slices
ounces bakers semisweet chocolate, grated
Serving Size: 1 (170) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 438 g82 %
Total Fat 48.7 g74 %
Saturated Fat 30.2 g150 %
Cholesterol 152.8 mg
Sodium 177.8 mg
Dietary Fiber 5.3 g21 %
Sugars 13.3 g53 %
Protein 7.1 g
Drain raspberries, save juice, set aside.
Beat cream cheese& sugar until very smooth.
Add orange juice or liqueur, fold in whipping cream.
To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
Refrigerate at least 4 hours or overnight.
For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
Then top it all off with remaining grated chocolate.