Summer has almost come to an end! Can you believe it?! But it’s not gone yet and seeing I still have 2 weeks left until I have to officially say “goodbye” to summer I decided to make a summer favorite! Raspberry Trifles. 🙂 Well, these are a summer/fall/winter/spring favorite, really! Freshly baked pound cake, super tart raspberries, a hint of lemon, sweet cream-cheese filling, and freshly whipped cream{sweetened with maple ’cause it doesn’t get much better than pure maple!} makes for a rather delightful combination that will definitely satisfy your sweet tooth! 🙂
Note: I used pure maple to sweeten the cream but you can definitely use regular powder sugar! Both will work. (:
Yields 8 mugs or 1 larger trifle dish!
Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup pure maple{or powdered sugar!}
- 1 tsp pure vanilla extract
- 2 8oz packages creamcheese{softened!}
- 2 tsp lemon juice
- 2 tsp pure vanilla extract
- 1/2 cup white sugar
- 1 pound cake
- 10 oz frozen raspberries{thawed and drained BUT reserve juice!}
- cocoa powder for dusting!
Directions
- In a medium bowl, beat cream with 1/4 cup maple or sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Cube pound cake into 18 – 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. If using mugs do the same but on a smaller scale. 🙂 Drizzle with some raspberry juice, then spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for at least 1 hour but best when you let the set overnight!
- Grab a cup of coffee and about 7 or so good friends. ENJOY!! 🙂
[vimeo http://www.vimeo.com/73992460 w=560&h=315]
