Grand Raspberry Trifle

• 1/2 c. sugar
• 2 tbsp. sugar
• 1/4 c. fresh lemon juice
• 1 c. seedless raspberry jam
• 4 c. raspberries
• 2 c. heavy cream
• 1 1/2 lb. favorite pound cake

1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes.
2. Let cool.
3. In a small bowl, combine jam with 3 cups raspberries, mashing slightly.
4. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
5. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
6. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary.
7. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream.
8. Repeat to make two more layers; garnish with remaining cup raspberries.
9. Refrigerate until ready to serve, up to 24 hours.

sugar, sugar, lemon juice, seedless raspberry jam, raspberries, heavy cream, favorite pound cake

Taken from www.delish.com/recipefinder/grand-raspberry-trifle-recipe (may not work)