Raspberry Trifle

Recipe View In a medium bowl, beat heavy cream with 1/4 cup white sugar until stiff peaks form. (Approximately 5-7 minutes using an electric mixer). In a separate bowl, cream together softened cream cheese, lemon juice, vanilla extract, and 1/2 cup white sugar until smooth and well combined. (Approximately 3-5 minutes). Gently fold 2 cups of the whipped cream into the cream cheese mixture. Reserve the remaining whipped cream for topping.

Recipe View Slice the pound cake into approximately 18 slices, each about 1/2 inch thick. Drain the thawed raspberries, carefully reserving the juice. Line the bottom of a 3-quart glass bowl or trifle bowl with one-third of the pound cake slices. Drizzle generously with some of the reserved raspberry juice, ensuring the cake is nicely moistened.

Recipe View Spread one-fourth of the cream cheese mixture evenly over the cake layer. Lightly sift one-fourth of the cocoa powder over the cream cheese layer. Sprinkle one-third of the thawed raspberries evenly over the cocoa layer.

Recipe View Repeat the layering process twice more: pound cake drizzled with raspberry juice, cream cheese mixture, sifted cocoa powder, and raspberries.

Recipe View Top the final raspberry layer with the remaining cream cheese mixture, followed by the reserved whipped cream. Sift the remaining cocoa powder over the top for an elegant finish.

Recipe View Cover the trifle tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to soften. (Refrigerate for at least 240 minutes)