Trifle, Red Berry

Cut pound cake into 9 (3/4 inch) slices and spread each slice on one side with raspberry jam. Set aside. Place a layer of cake, jam side up, on botton of 2.5-3 qt glass serving bowl, cutting pieces to fit. Sprinkle w Framboise. Top w layer of raspberries and strawberries and Lemon Curd. Repeat ending w a third layer of cake, jam side down and berries. Whip heavy cream in bowl of electric mixed. When it starts to thicken, add sugar and vanilla and continue to whip until stiffly peaked. Decorate trifle w whipped cream. It can sit for a while at room temp.

Kirsch
Berries, Raspberries 1 pint
Berries, Strawberries 1 pint
Cake 1 pound
Heavy Cream 2c
Jam 1c raspberry
Lemon Curd
Sugar 2T
Vanilla 2T