Blueberry And Raspberry Trifle
|Pound cake||1 , sliced into 0.5 inch slices|
|Almonds||1⁄2 Cup (8 tbs), sliced|
|Raspberry||1 Cup (16 tbs)|
|Blueberry||1 Cup (16 tbs)|
|Lemon||1 , juiced and zested|
|Heavy cream||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
In a bowl, combine the raspberry, blueberry, lemon juice, lemon zest, and sugar.
Cover and place in the refrigerator for at least 30 minutes to allow the fruit to macerate.
Place the heavy cream and sugar into a mixer and whip until you form soft peaks.
In a trifle dish place a layer of the pound cake.
On top of the pound cake place a layer of the berries.
On top of the berries place a layer of the whipped cream.
On top of the berries place a layer of the almonds.
Repeat the layering until you reach the top.
Place in the refrigerate until you're ready to serve.
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