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This recipe for JUMBLE BERRY TRIFLE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Tuesday, August 4, 2009


1 (10-ounce) package frozen unsweetened raspberries, thawed
1 (18-ounce) jar seedless blackberry preserves, divided
1 (10.75-ounce) frozen pound cake thawed
2 tablespoons cream sherry
1 1/2 cups whipping cream, whipped
1 (10-ounce) jar lemon curd
Whipped cream
Fresh raspberries and/or blackberries
Fresh mint sprigs
Lemon rind strips

Stir together raspberries and 1 cup jam. Press mixture through a wire-mesh strainer into a bowl; discard seeds. Cover sauce and chill 20 minutes.

Cut pound cake into 1/4-inch thick slices. Spread remaining jam on one side of pound cake, making sandwiches. Cut into 1/2-inch cubes; drizzle with sherry and set aside.

Beat whipped cream and lemon curd at slow speed with an electric mixer until blended. Gradually increase mixer speed beating until medium peaks form. Cover and chill 30 minutes.

Spoon 1 tablespoon berry sauce into 8 large goblets, top with about 1/4 cup each of cake cubes and lemon curd mixture. Repeat layers ending with berry sauce. Serve immediately, or chill until ready to serve. Garnish.

Number Of Servings:
Number Of Servings:




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