Ingredients

1 pound loaf of pound cake
1 cup raspberry jam (or preserves)
16 ounces cream cheese (softened, two 8 oz blocks)
2 Tablespoons fresh lemon juice
1 1/2 cups powdered sugar (divided)
3 cups heavy whipping cream
18 ounces fresh raspberries (three 6 ounce containers)
chocolate curls, shavings, or cocoa powder (optional as garnish)

Ready In 25 Minutes

Servings: 10

Cooking Instructions

Step 1

In a mixing bowl, beat together softened cream cheese, lemon juice, and 1 cup powdered sugar with a hand mixer until smooth and fluffy.
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Step 2

In a separate bowl or the bowl of a standing mixer, whisk the heavy whipping cream until soft peaks form.
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Step 3

Add the remaining 1⁄2 cup powdered sugar and continue whisking until stiff peaks form.
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Step 4

Beat half (about 3 cups) of the whipped cream into the cream cheese mixture, reserving the remainder for the top of the trifle.
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Step 5

Slice the pound cake into pieces (or you can use slices).
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Step 6

Build the trifle by layering 1⁄3 of the pound cake pieces.
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Step 7

Drizzle 1⁄3 of the jam over the pound cake pieces.TIP - Warming the jam in the microwave so that is pourable makes drizzling the jam quite simple.
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Step 8

Dollop or pipe 1⁄3 of the cream cheese mixture over the pound cake and jam. (A piping bag or a gallon size Ziploc bag with the corner snipped off works great.)
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Step 9

Sprinkle 6 oz. (a heaping cup) of raspberries over the cream cheese mixture in the trifle.
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Step 10

Create a second and third layer of the ingredients, reserving some of the final raspberry layer to sprinkle over the top of the finished trifle.
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Step 11

Pipe or dollop the reserved whipped cream over the top of the trifle.
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Step 12

Add a few more raspberries and some chocolate curls, if desired, to decorate the trifle.
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