Tres Leches Trifle With Raspberries

Name: Tres Leches Trifle With Raspberries
Total time: 2 min
Ingredients: 1 ½ cups heavy cream; ½ cup sweetened condensed milk; Kosher salt; 3 cups raspberries (12 ounces); 1 cup milk; 1 12- to 16-ounce store-bought pound cake, cut crosswise into 6 slices

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Total: 2 hours, 30 minutes

Servings: 10

Author : Justin Chapple

Ingredients

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Instructions

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Step 1

Beat the heavy cream, sweetened condensed milk, and a pinch of salt with an electric mixer until firm peaks form. Roughly chop 2 cups of the raspberries and fold them into the whipped cream mixture.

Step 2

Pour the milk into a shallow bowl. Dip 2 of the cake slices in the milk and arrange on the bottom of a 2-quart (8-inch round) terrine dish or glass bowl, cutting them to fit. Spoon a third of the whipped cream mixture on top. Repeat the layering 2 more times. Cover and refrigerate for 2 hours. Top the cake with the remaining 1 cup of whole raspberries.