Devonshire Cream Trifle is a delicious dessert with layers of fruit, thick cream and pound cake drizzled with amaretto and topped with whipped cream and raspberries. Yum!
4cupsassorted fresh fruit such as raspberriessliced strawberries, chopped peeled nectarines or peaches,* and cut-up peeled kiwifruit
2tablespoonssugar
10 3/4ouncesfrozen loaf pound cakethawed
1/4cupamarettoor orange liqueur, or orange juice
Grated chocolateoptional
Instructions
For Devonshire cream, in a small saucepan combine gelatin and 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat until gelatin dissolves; cool.
In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar, and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl). Do not overbeat.
Combine cooled gelatin mixture and sour cream; mix well. Fold sour cream mixture into whipped cream. Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
Cut the pound cake into 2x1/2-inch strips. In a 2-1/2- or 3-quart clear glass serving bowl or a souffle dish, arrange half of the cake strips on the bottom. Arrange half of the fruit atop the cake strips. Sprinkle with 2 tablespoons of the amaretto (or orange juice juice.) Spoon half of the Devonshire cream on top. Repeat layers, piping or spooning remaining Devonshire cream on top. Cover and chill for 2 to 24 hours.
If desired, top with Reddi-wip, fresh raspberries and sprinkle with chocolate. Makes 12 servings.
* Note - If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent them from discoloring.