Description
Sherry-soaked pound cake layered with raspberry gelatin and a creamy cream cheese filling, garnished with fresh raspberries and almonds.
Ingredients
Scale
- 1 (12 ounce) pound cake, store-bought or homemade, cut into 1-inch cubes
- 1/2 cup sherry, or more to taste
- 1 (3 ounce) package strawberry flavored gelatin
- 1 cup boiling water
- 1 (10 ounce) package frozen raspberries, thawed
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 cup powdered sugar
- Fresh raspberries, for garnish
- Toasted slivered almonds, for garnish (optional)
Instructions
- Arrange pound cake cubes in a single layer in a trifle dish. Drizzle with sherry, ensuring even saturation. Let sit for at least 30 minutes (or up to a day in the fridge, covered).
- Dissolve strawberry gelatin in boiling water. Stir in thawed raspberries. Pour over the sherry-soaked cake. Refrigerate for at least 4 hours, or preferably overnight, until set.
- Beat softened cream cheese until smooth. Add sweetened condensed milk and beat until creamy. Stir in vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Spread the cream cheese filling evenly over the set gelatin layer. Optional: Add another layer of cake, drizzled with sherry. Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, remove plastic wrap. Arrange fresh raspberries on top of the cream cheese filling. Sprinkle with toasted slivered almonds (optional). Dust with powdered sugar. Serve chilled.
Notes
- Sherry Options: Substitute sherry with amaretto, brandy, or orange juice.
- Fruit Variations: Experiment with different fruits in the gelatin layer (strawberries, blueberries, mixed berries).
- Cake Options: Use sponge cake, angel food cake, or ladyfingers instead of pound cake.
- Layering: Add multiple layers of cake, gelatin, and cream cheese filling.
- Make Ahead: Can be made a day or two in advance. Store in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes