Ingredients
1 unfrosted Orange Pound Cake
1 cup raspberry jam
6 ounces raspberries (about 1 1/2 cups)
Orange Pastry Cream
1 cup heavy cream
Preparation
Cut pound cake into nine 3/4-inch slices. Cut each slice in half, forming 18 pieces. Spread each slice with about 1 tablespoon raspberry jam; set aside. Place 1 slice of pound cake in the bottom of each glass. Top with a layer of raspberries and some pastry cream. Repeat layering again; finish with a third piece of cake.
Whip cream until soft peaks form, and top each trifle with a generous dollop.
