Grand Raspberry (or Blackberry) Trifle

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

Credit for recipe to Martha Stewart. com

 A note from Chef Emily:

I used blackberries and therefore blackberry jam.  I used this pound cake, too.

Thanks for sharing this at Eliza's 16th Birthday party, Emily!