Raspberry Trifle from Mimi Schechter

From Mimi Schechter

 

 

 

 

 

 

 

 

 

Serves 8 – 10 (small servings) 

 

Ingredients
 

1/3 C sweetened flaked coconut

1/4 C dry sherry

2 packages frozen raspberries (12 ou. each), thawed

2 t grated lemon peel

2 C heavy cream

1/4 C sugar

1 store-bought pound cake (12 oz) cut into 3/4 inch slices ( I got frozen Sara Lee and thawed)

1/3 C sliced almonds, coarsely chopped

Instructions
 

1. Preheat oven to 350.  Spread coconut on baking sheet, toast until browned, about 4 minutes.  Set aside.  In a bowl, combine sherry, berries, and lemon zest; set aside.  In another bowl, beat cream and sugar until stiff peaks form (put bowl and beaters in freezer for 20 min first); set aside.

 

2. Line the bottom of a trifle bowl with a layer of slices, packing them tightly.  Spreading evenly, top with 1/2 the berry mixture, then 1/2 the cream.

 

3. Add a second layer of cake slices, berries, and cream.  Sprinkle with coconut and almonds.  Serve immediately or, for best texture, refrigerate overnight, covered.

 

 

Enjoy and don't have a heart attack!