Jumbleberry Trifle

Jumbleberry Trifle
Photo by www.myrecipes.com

Ingredients

  • 1 (10-ounce) jar lemon curd
  • 1 (10-ounce) jar lemon curd
  • 1 ½ cups whipping cream
  • 1 ½ cups whipping cream
  • 1 (10.75-ounce) frozen pound cake, thawed
  • 1 (10-ounce) package frozen unsweetened raspberries, thawed
  • 1 (18-ounce) jar seedless blackberry jam or preserves, divided
  • + 7 more ingredients
    • 1 (18-ounce) jar seedless blackberry jam or preserves, divided
    • 1 (10.75-ounce) frozen pound cake, thawed
    • 1 (10-ounce) package frozen unsweetened raspberries, thawed
    • Garnishes: whipped cream, fresh raspberries and blackberries, fresh mint sprigs, lemon rind strips
    • Garnishes: whipped cream, fresh raspberries and blackberries, fresh mint sprigs, lemon rind strips
    • 2 tablespoons cream sherry
    • 2 tablespoons cream sherry

Stir together raspberries and 1 cup jam. Press mixture through a wire-mesh strainer into a bowl; discard seeds. Cover sauce, and chill 20 minutes. Cut pound cake into 1/4-inch-thick slices. Spread remaining jam on one side of half of slices; top with remaining slices. Cut sandwiches into 1/2-inch...

View full recipe at My Recipes

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