Ingredients1 h 30 m servings 423 cals
- Combine the berries, sherry, lemon juice, and lemon zest in a bowl; toss to blend. Set aside.
- Beat the heavy cream in a large bowl until soft peaks form. Gradually beat in the sugar until stiff peaks form. Refrigerate cream until needed.
- Cut pound cake into slices 1/3 inch wide, discarding cake ends.
- Assemble the trifle by placing a layer of cake slices in the bottom of a glass serving bowl. Spoon half the berry mixture with juice over the cake slices. Cover with half of the whipped cream, and sprinkle with half the coconut. Repeat layering with the remaining cake slices, berries and juice, whipped cream, and coconut. Refrigerate at least 1 hour before serving.
Per Serving: 423 calories; 31.9 g fat; 32.8 g carbohydrates; 4 g protein; 176 mg cholesterol; 250 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is so yummy! I made a few changes though...I didn't have cream sherry, so I omitted it, and I added some roughly chopped walnuts in the layers on top of the toasted coconut...it was so good...
Super simple recipe to make. I buy fresh berries when they are in season and this is my go to recipe for them. I hardly ever remember to add the sherry though. Chill the mixing bowl before whipp...