Spring Berry Trifle
1 store bought pound cake, cut into 1 inch cubes
2 cups chilled whipped cream
2 Tbsp powdered sugar
1 tsp vanilla
1/2 cup Grand Marnier Orange Liquor
4 cups quartered strawberries, whole raspberries and halved blackberries
1 lemon, zested
In a large bowl toss 3 cups berries with orange liquor and lemon zest. Set aside. Reserve the other 1 cup of berries for the top. Whipped cream with powdered sugar and vanilla until stiff peaks form. Place 1/3 cubes of pound cake in a trifle bowl. Carefully spoon 1/3 berry mixture over cake, followed by 1/3 cream mixture. Repeat two times, ending with the cream on top. Finish with 1 cup berries that were set aside. Chill in fridge until ready to serve.
no nutrition information available
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