Trifle Cake

Category,
Yields1 Serving
 1 whole (store bought) pound cake cut into small squares
 4 tbsp whipped cream
 2 cups vanilla cream (won't need total amount)
 2 cups mixed berry compote (won't need total amount)
 4 oz fresh mint, or two small bunches
Compote
 2 tbsp unsalted butter
 2 oz cut strawberries
 2 oz raspberries
 2 oz blueberries
 2.50 cups sugar
 1 ½ cups water
 1 ½ tbsp lemon zest
Cake
1

Take the cut pound cake and place into your glass, then add the compote as well as the vanilla cream, repeat this process or layer in the desired order you like.

2

Top with the whipped cream and fresh mint and serve

Compote
3

Place the butter into saute pan as it starts to melt add the berries followed by the lemon zest,sugar and water. Let this simmer on low heat for ten to fifteen minutes -cool and serve.

Ingredients

 1 whole (store bought) pound cake cut into small squares
 4 tbsp whipped cream
 2 cups vanilla cream (won't need total amount)
 2 cups mixed berry compote (won't need total amount)
 4 oz fresh mint, or two small bunches
Compote
 2 tbsp unsalted butter
 2 oz cut strawberries
 2 oz raspberries
 2 oz blueberries
 2.50 cups sugar
 1 ½ cups water
 1 ½ tbsp lemon zest

Directions

Cake
1

Take the cut pound cake and place into your glass, then add the compote as well as the vanilla cream, repeat this process or layer in the desired order you like.

2

Top with the whipped cream and fresh mint and serve

Compote
3

Place the butter into saute pan as it starts to melt add the berries followed by the lemon zest,sugar and water. Let this simmer on low heat for ten to fifteen minutes -cool and serve.

Notes

Trifle Cake
IngredientsDirections