Blackberry and Ginger Trifle

• 1 piece (3 inches) fresh ginger, peeled and coarsely chopped 3/4 cup sugar
• 1 store-bought pound cake (12 to 16 ounces)
• 2 cups heavy cream, chilled
• 2 packages (6 ounces each) fresh blackberries

1. In a small saucepan, combine the ginger, 1/2 cup of the sugar, and 1/2 cup water.
2. Bring to a boil, stirring until the sugar dissolves.
3. Cover the pan and remove from heat; set aside to steep for at least 20 minutes and up to 1 hour.
4. (The longer the syrup steeps, the stronger the ginger flavor will be.)
5. With a serrated knife, cut the pound cake into 1-inch-thick slices; lay the slices on a piece of wax paper (for easier cleanup).
6. With a brush, dab the slices on both sides with the syrup, leaving chopped ginger behind; use all the syrup.
7. Cut the slices into cubes.
8. Whip the cream with the remaining 1/4 cup sugar until soft peaks form.
9. In alternating layers, arrange the cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving dish, preferably glass).
10. Chill until ready to serve, at least 30 minutes and up to overnight.

fresh ginger, storebought pound cake, heavy cream, fresh blackberries

Taken from www.epicurious.com/recipes/food/views/blackberry-and-ginger-trifle-383266 (may not work)