Pentwater Inn
180
E. Lowell St
Pentwater,
Mi --231-869-5909
Specialties of the House
Raspberry Trifle
1 Loaf Pound Cake Sara Lee
1 ½ C Whipping Cream
¾ C. Sugar Divided ¼ and ½
2 8 oz pkg Cream Cheese (at room temp)
2 tsp lemon juice
2 tsp vanilla
2 pkg frozen raspberries, thawed
2 TB baking cocoa
Sprinkle cake with Sherry (optional but yummy)
Slice cake into 18 slices and set aside/ In a mixing bowl, whip the cream with ¼ C. sugar until stiff. In another bowl, add remaining ½ C sugar & beat the Cream Cheese with lemon juice and vanilla till light and creamy. Fold in 2 cups of the whipping cream and set the rest of the cream aside for the garnish.
Drain the raspberries and save the juice. Line a 9x13 dish with cake, drizzle some of the juice over cake, put in ½ the berries and ½ the cream mixture & a sprinkle of cocoa. Top with more cake, more juice, berries and cream mixture. Top with saved whipped cream and sprinkle with cocoa. Make at least 4 hours before serving or the day before. Serves 12-15.
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copyright
Pentwater Inn 2003