Almond Pound Cake Raspberry Trifle
Ingredients
- 1-12 oz package frozen raspberries, thawed
- 1-6 oz packages fresh raspberries
- 1 cup confectioner's sugar, divided
- 1/2 cup almond flavored liqueur
- 1 Almond Pound Cake
- 3 cups heavy cream
- 1/2 teaspoon vanilla or almond extract
- 1 cup toasted almonds
This sophisticated dessert is definitely a crowd pleaser. Sometimes known as “tipsy parson” or “drunken cake”, we substituted the classic sherry for an almond liqueur. For a speedy trifle, bake our Almond Pound Cake and toast the almonds the day before.
Time
25 minutes to assemble
1-12 hours to rest
1-12 hours to rest
Yield
12 servings
Directions
- Place thawed raspberries, fresh raspberries, 1/2 cup of the confectioner's sugar, and liqueur in bowl. Mix to dissolve sugar and combine flavors. Set aside.
- Cut all brown sides off pound cake. Cut into 1/2 inch slices.
- Beat heavy cream until it starts to thicken. Add remaining 1/2 cup of confectioner's sugar and extract. Beat until soft peaks form.
- Layer dish with cake, raspberry mixture and whipped cream. Sprinkle whipped cream with almonds and repeat layers until trifle is complete. Cover and chill 1-12 hours before serving.