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2009-09-10 digital edition

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2009-09-10 / Community News

From the Chef's Corner

Jumbleberry Trifle
by Chef Deedle

Are you intimidated by the thought of making a trifle? Well, chill out! They are easy. Find a glass salad bowl, wine goblets or just a big mixing bowl, and give this layered dessert a try.
1 10oz pkg. Frozen unsweetened raspberries, thawed
1 8oz jar seedless blackberry jam or preserves, divided
1 10.7oz frozen pound cake, thawed
2 Tbs cream sherry
1 1/2 cups whipping cream
1 10oz jar lemon curd
Garnishes: whipped cream, fresh raspberries and black berries,
fresh mint sprigs, lemon rind strips

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 cubes; drizle with sherry and set aside.

Beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form. Cover and chill 30 minutes.

Spoon 1 tablespoon berry sauce into 8 large wine glasses; top with about 1/4 cup each of cake cubes and lemon curd mixture. Repeat layers once, ending with berry sauce. Serve immediately or chill until ready to serve. Garnish, if desired.

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