The perfect combination of Raspberry Preserves and Lemon Curd result in this delectable dish! Best prepared and chilled in the fridge 3-4 hours in advance, or ideally overnight, to allow the flavors times to soften and come together as the perfect dessert for outdoor entertaining or any special occasion
Pound Cake (homemade or store bought; try angel food cake for a lighter dish)
1 Jar Bonne Maman Raspberry Preserves
1 Jar Bonne Maman Lemon Curd
2 pints fresh raspberries
2 cups heavy cream
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Whipped cream: Pour heavy cream in the bowl of an electric mixer (or use a hand mixer). Whip together the cream, maple syrup and vanilla extract into soft peaks. Be careful not to overmix.
Prep: Cut the pound cake into small cubes or thin circular slices to fit the inside an empty preserves jar, and set aside. Ready a prep station, including the cake pieces, preserves, lemon curd and whipped cream.
Assemble: In the bottom of each jar (or trifle dish), place a layer of cake. Top with a layer of raspberry preserves, followed by a single layer of raspberries, then a layer of lemon curd, and finally a layer of whipped cream. Repeat the layers until you reach the top of the jar or dish.
Cover and refrigerate for at least 3-4 hours, or ideally overnight. Before serving, uncover and decorate with a dollop of lemon curd and a few raspberries.