Dessert Edition: Because some days you need to just skip dinner

Admittedly, when I have a party...dessert is my afterthought. I am much more concerned with party foods, dips, fanciful appetizers, and all the other savory deliciousness that keeps me from being a size 2. However, I have also learned to accept that other people aren't a size 2 because of dessert. For those guests, I always seem to come up with ridiculously simple dessert that looks droolerific. (Sound it out) My most recent party was to celebrate my college graduation, and this was the dessert creation I threw together. It contains alcohol, which translates into, keep reading!

What you see above is a Raspberry Pound Cake Trifle. It tasted even better than it looked, and if you'll remember, I am not a sweet tooth kinda gal. The making of the pound cake is really the only time consuming part of this creation, but I think it is worth it. You could always substitute a store bought pound cake if you're in a hurry, just don't tell me about it...or anyone else. As long as I am not invited, guests probably won't notice the difference. Either way, it will be wonderful, and with a store bought pound cake you'll have a finished product in just a few minutes. Even Rachel Ray would be mesmerized at the time it doesn't take to make.

You will want to assemble this no more than an hour before you serve it so it doesn't get soggy. So get all the layers prepared before layering. First, cut your homemade (just believe the lie) pound cake into cubes. Next you want to mix two small containers of mascarpone cheese, which you'll find near the deli, with some whipped cream. I prefer to make my own whipped cream, but if you buy something like Cool Whip, it will work just fine. I recommend using about 16 oz. of whipped cream for about 8 oz. of the cheese, but whatever your taste buds think is right. Fold the whipped cream into the mascarpone cheese with a spatula, and add in just a few drops of almond extract to really make that layer of flavor complete. All you need for the rest of the trifle is fresh raspberries, Chambord (raspberry liqueur), sliced almonds, and some melted chocolate to drizzle over the top, because why not.
Now to put it together....

Put half of the pound cake cubes into the base of your trifle dish (or cake stand lid, turned upside down) and brush it with the Chambord. This is the part that gives the dessert a 21 years old and older disclaimer. Leave it out if children are eating it. Or you could make individual desserts for the guests who do not want the alcohol. Next, spread half of the mascarpone/whipped cream mixture on top of the cake, being careful not to make a mess on the sides of the dish...since that is what makes it beautiful! Then scatter a good amount of fresh raspberries, some sliced almonds, then repeat the layers. I use fewer raspberries for the top to make it more budget friendly, and because it actually looks better with just a few neatly placed around the edges. Then use some melted chocolate to drizzle over the top. I just used melted milk chocolate chips and made a pastry bag out of a sandwich bag. Even if you have a pastry bag, for this it's just easier to clean up if you use the cheat. Sprinkle on some more sliced almonds and you have done it!


For the people who just want to know what you need for this masterpiece, here you go:

1 pound cake, cubed
4-8 oz. mascarpone cheese (depends on your taste)
1 tsp. almond extract
16-24 oz. whipped cream
2 containers fresh raspberries
2-3 oz. sliced almonds (check the bulk aisle!)
3-4 oz. milk chocolate chips, melted
4-6 oz. Chambord raspberry liqueur


Enjoy! Oh, and invite me to the party...

Chef Becki