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    • Stephanie Knight

      Raspberry Lemon Trifle

    • Jannett Ammons

      Raspberry glam trifle recipe

    • Nicole Kesler

      raspberry glam trifle... food and glitter I couldn't be more happy.

    • Elissa Lowell

      Mrs. Lilien’s Raspberry-Glam Trifle: - 1/2 cup plus 2 tablespoons sugar - 1/4 cup fresh lemon juice - 1 cup seedless raspberry jam - 4 cups raspberries - 2 cups heavy cream - 1 cup mascarpone - 1 tsp. vanilla extract - 1 1/2 pounds pound cake - 1/4 cup gold edible glitter Directions: - In a small saucepan, bring 1/2-cup sugar, 1/4-cup water, and lemon juice to a boil, stirring to dissolve sugar for 1 to 2 minutes. Let cool. - In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream, mascarpone, vanilla, and 2 tablespoons of sugar to stiff peaks. - Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup. - Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup of raspberries. Sprinkle with gold edible glitter. Refrigerate until ready to serve. Image and recipe by Mrs. Lilien

    • Olivia Payton

      raspberry trifle with edible glitter on top! super CUTE!

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