raspberry-glam trifle.

So I have decided that Mrs. Lilien's Raspberry-Glam Trifle will be making its decadent debut sometime this impending birthday season. How glamorous is a dessert that is topped with edible gold glitter – I feel like eating gold glitter has excellent symbolism for well wishes for a new year of life, no? This is definitely no shy dessert, and a showstopper it shall be. You can always count on Mrs. Lilien for nothing short of fabulous!

Mrs. Lilien's Raspberry-Glam 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 cup mascarpone

   1 tsp. vanilla extract

   1 1/2 pounds pound cake

   1/4 cup gold edible glitter

DIRECTIONS

   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.

In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream, mascarpone, vanilla and 2 tablespoons sugar to stiff peaks.

Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

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 and sprinkle with gold edible glitter. Refrigerate until ready to serve.