The trifle is a British dessert which goes back to the 18th century. English cooks would start with a dray cake and then soak it in a liquor like brandy or sherry to moisten it up a bit. The cake was then covered in custard and topped with fruit. This recipe, from our friends at the Mrs. Wages Test Kitchen, simplifies the whole process and let you use a prepared pound cake (without the booze) as a base.
While you can use purchased jam, I recommend you make the raspberry jam from fresh raspberries and Mrs. Wages® Fruit Pectin Home Jell® and use the rest of the fresh raspberries for extra flavor. Continue reading