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Raspberry Trifle With Sweet Cream

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Raspberry Trifle With Sweet Cream

This recipe comes from the cookbook, Full Moon Suppers, by Annemarie Ahearn. With the July full Buck Moon still shining brightly this week, we thought it would be a perfect time to share her decadent recipe.

Raspberry Trifle With Sweet Cream

Nothing beats a trifle: gobs of flavored whipped cream layered with fruit and soft bits of cake moistened by alcohol. And so versatile! While a summer trifle is swollen with ripe berries and cream, a winter trifle can be layered with citrus and chocolate and Grand Marnier. Layer upon layer of goodness, visible through a glass bowl, scooped in decadent messiness onto a plate.

For the cake:

(Continued Below)

16 tablespoons (2 sticks) butter, plus 1 tablespoon, melted, for greasing the pan
1½ cups sugar
6 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon kosher salt
2 teaspoons baking powder
½ cup milk

For the rest:

1 pint heavy whipping cream
½ teaspoon vanilla extract
1 ounce sherry
1 tablespoon sugar
2 pints raspberries
sprinkle of lavender flowers (optional)

8 pint-sized Mason jars or any glass vessel

To Make the Cake:

Preheat the oven to 375° F. Grease a 12 x 9 inch cake pan with 1 tablespoon melted butter and dust with flour.

In a stand mixer fitted with the paddle attachment, whip the remaining butter. Gradually add the sugar, mixing until the butter becomes soft, light, and pale. Blend in the eggs one at a time, fully incorporating between each addition. Add the vanilla extract.

In a medium bowl, combine flour, salt, and baking powder. Gradually stir the dry ingredients into the butter and egg batter, then stir in the milk. Scrape the sides of the bowl with a spatula a few times while mixing. Pour batter into the prepared cake pan and tap it against a counter to release any air bubbles. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean; don’t let the cake gain too much color. Let cool completely on a wire rack.

Just before assembling the trifle, in a stand mixer, whip the cream into soft peaks with the vanilla extract, sherry, and sugar. Using the mouth of a small mason jar or a cocktail glass, cut out circles of cake. This ensures the cake rounds will fit perfectly inside the jars in which you will build the trifle.

To assemble the trifle, layer raspberries, cream, and cake rounds in your glass vessel until filled. Garnish with a sprinkle of lavender flowers. Serves 8.

© 2017 by Annemarie Ahearn

Photographs by Kristin Teig. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com, pg. 146

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