Here is my second recipe for the cooking presentation at the farmers market this Saturday. Want to know a secret? I've been eating trifle for three days in a row. And tomorrow is going to make it four days in a row. All in the name of taste-testing. Someone had to do it!
Must love food blogging!
6 - 8 pints fresh raspberries
1/3 cup honey
1/4 cup raspberry liqueur
1/2 quart heavy whipping cream
1 cup confectioners sugar
16 oz fat free plain or vanilla greek yogurt
1 pound cake (8" x 5")
1. Combine the raspberry, honey, and liqueur and, using a fork, press into the berries to macerate them. Allow to sit while you prepare the other ingredients. The berries should break down into a thick mush with sweet juices.
2. Cut the pound cake into cubes. Set aside
3. Whisk the cream and confectioner's sugar until stiff peaks form. Fold in the yogurt.
4. To assemble the trifle, start with layering the bottom of a trifle dish or individual trifle cups with a single layer of cubed pound cake. Spread some of the raspberry mixture along the top making sure to get some juices in there to soak into the cake. Follow this with a layer of cream topping. Continue this pattern of layering until you have used up all of the ingredients.