Easy Grand Raspberry Trifle

• Syrup
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup fresh lemon juice
• Trifle
• 1 cup seedless raspberry jam
• 4 cups raspberries
• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 1/2 lbs poundcake, sliced 3/4 inch slices

1. For the Syrup: In a small sauce pan bring all ingredients to a boil, stirring to dissolve sugar. Let cool.
2. For the Trifle: In a small bowl combine the jam a 3 c of raspberries, mashing slightly.
3. In a large bowl, whip the cream and sugar to siff peaks.
4. Brush both sides of each silce of pound cake with the cooled syrup.
5. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of the raspberry mixture, and then 1/3 of the whipped cream. Reapeat to make 2 more layers; garnish with remaining 1 cup of raspberries. Refrigerate until ready to serve, up to 24 hours.
6. **For Individual Trifles** Follow steps 1-4. Then in each of ten 1 1/2 c capacity glass serving dishes or wineglasses, follow procedure in step 5, making only 2 layers in each glass.

syrup, sugar, water, lemon juice, trifle, seedless raspberry jam, raspberries, heavy cream, powdered sugar, poundcake

Taken from www.food.com/recipe/easy-grand-raspberry-trifle-183850 (may not work)