On Christmas Day, my daughter and I have dinner alone and try to have something a little different that would not be appreciated by the men in the family. This is a very easy trifle that can be made with any type of pound cake. My youngest daughter always gives us her prize-winning Lemon Pound Cake for St. Nick (December 6) and I freeze a portion of it to use in this dessert. I like the use of the cream cheese and confectioners’ sugar to stabilize the whipped cream to make a dish that is still delicious on December 26. I don’t know if it will last another day, since we have always eaten the last crumb by then.
APRICOT RASPBERRY TRIFLE
- One 15 oz. can of apricots, drained
- One 10-12 oz. bag of frozen raspberries, thawed and drained
- 4 oz. cream cheese, room temperature
- ¼ cup confectioners’ sugar
- 1 cup whipping cream
- 3 cups pound cake cubes, divided
- ¼ cup brandy, divided (or juice drained from fruit and/or orange juice)
In a large bowl, combine drained apricots and thawed/drained raspberries. Toss lightly to combine. Set aside.
Beat cream cheese and confectioners’ sugar until smooth. Add cream and beat until soft peaks form and mixture is like soft mousse (don’t overbeat).
In a 6 inch glass container, place 1-½ cups of cake cubes on the bottom. Sprinkle with 2 tablespoons of brandy. Place half of the fruit on top of the cake cubes.
Top with half of the cream/mousse mixture. Repeat with cake cubes, brandy, fruit and cream/mousse. Cover and refrigerate for at least 6 hours or overnight.
6 servings
LILLIAN'S CUPBOARD 