StellaLand: Blackberry and Ginger Trifles

I love trifles. I LOVE them. I make one every New Year's Day for my annual dinner. I am always on the lookout for new trifle combinations. I made these in April when H and I were housesitting. I got the recipe from the Everyday Food Cookbook, WHICH I ADORE!! Totally one of my favorite cookbooks ever!
Anyway, I made 4 even though it was only the 2 of us. You can never have enough trifle!

Blackberry & Ginger Trifle
1 piece (3") of ginger- peeled and coarsely chopped
3/4 c sugar
1 store bought pound cake (I used Entemanns)
2 c heavy cream
12 oz fresh blackberries

1. In small saucepan, combine ginger, 1/2 c sugar and 1/2 c water. Bring to a boil, stirring until sugar dissolves. Cover the pan and remove from heat; set aside to steep for at least 20 mins, up to 1 hour. (The longer it steeps the stronger the ginger flavor will be)

2. With serrated knife cut pound cake into 1" slices. Lay the slices on waxed paper and with a brush, dab both sides of the slices with the syrup, leaving the chopped ginger behind. Use all the syrup. Cut slices into cubes

3. Whip the cream with the remaining sugar until soft peaks form. In alternating layers, arrange the cake cubes, whipped cream and blackberries in individual serving glasses or dishes (or one large trifle glass). Chill until ready to serve (at least 30 minutes/up to overnight)

(Also, I just noticed in the cookbook that the recipe was actually for 8... oops!! But it does make 4 realllllly generous mini trifles, so enjoy!)

August 2008