RASPBERRY TRIFLE

Raspberry Trifle image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

1/3 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped

Steps:

Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.