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Gallery Orange-Raspberry Trifles Credit: Minh + Wass Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 unfrosted Orange Pound Cake 1 cup raspberry jam 6 ounces raspberries (about 1 1/2 cups) Orange Pastry Cream 1 cup heavy cream
Gallery Orange-Raspberry Trifles Credit: Minh + Wass
Recipe Summary Servings: 6
Gallery
Orange-Raspberry Trifles Credit: Minh + Wass
Orange-Raspberry Trifles
Credit: Minh + Wass
Orange-Raspberry Trifles
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 unfrosted Orange Pound Cake 1 cup raspberry jam 6 ounces raspberries (about 1 1/2 cups) Orange Pastry Cream 1 cup heavy cream
Directions
Cut pound cake into nine 3/4-inch slices. Cut each slice in half, forming 18 pieces. Spread each slice with about 1 tablespoon raspberry jam; set aside. Place 1 slice of pound cake in the bottom of each glass. Top with a layer of raspberries and some pastry cream. Repeat layering again; finish with a third piece of cake.
Whip cream until soft peaks form, and top each trifle with a generous dollop.
Reviews
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All Reviews for Orange-Raspberry Trifles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Orange-Raspberry Trifles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
