I’m all for resolutions but some of these diet-oriented ones make me depressed. Pre-packaged meals filled with god knows what? No thanks. No carbs? SERIOUSLY? Have you gone a day without carbs? let me tell you, you become a cranky mess. My daily food habits stay on the pretty healthy side with my plate full of whole grains and vegetables. But if anyone tried to tell me to live 12 months sans dessert I might go postal.
A life without dessert is simply a life not worth living.
That being said, dessert has its time and place. Moderation plays a big role and downing ice cream sundaes and cookies every day will probably not do your heart a whole heck of a lot. Instead, make a gorgeous dessert weekly, one that makes you smile and swoon at the same time. You’ll feel better physically AND mentally.
For this past Christmas, I decided to make a simple, fruit dessert. Enter Martha Stewart’s Grand Raspberry Trifle. Can you hear the angels singing? Because this dessert is truly heavenly. Pound cake soaked with lemon syrup, raspberry jelly, and soft whipped peaks of cream. AMEN.
You could buy the pound cake from the store but if you ask me, the store-bought pound cakes taste dry and dull. Since everyone AND their mom has a favorite pound cake recipe, I’ll leave you to it. I made my pound cake a the night before, wrapped it tight, and then sliced it as I was assembling the trifle. I ended up having some cake leftover but that wasn’t a problem since I had some family members who love scraps.
The only problem with this recipe is that it is not leftover-friendly. The cream gets clumpy and the cakes get soggy. But, if you have a trifle-loving family like mine, that shouldn’t be a problem.
Grand Raspberry Trifle
Yield: 10 servings
Prep Time: 20 Minutes
Inactive Prep Time: At least one hour to chill
½ cup Plus 2 Tablespoons Sugar
¼ cup Fresh Lemon Juice
1 cup Seedless Raspberry Jam
4 cups Raspberries
2 cups Heavy Cream
1 ½ pounds Favorite Pound Cake
In a small saucepan, bring ½ cup sugar, ¼ cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
In a small bowl, combine jam with 3 cups of raspberries, stirring until mostly combined. It’s okay if the raspberries are mashed slightly.
In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks, about 4-5 minutes. (Optional: I added ½ tsp of vanilla to sweeten the cream.)
Slice pound cake ¾ inch thick; brush both sides of slices with lemon syrup.
Fit ⅓ of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with ⅓ of raspberry mixture, and then ⅓ of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.