Grand Raspberry Trifle

Ingredients

• 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 1/2 lbs. favorite pound cake

Instructions

1. 1
   In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
2. 2
   In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
3. 3
   Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
4. 4
   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 raspberries. Refrigerate until ready to serve, up to 24 hours.