Muirhead Pomegranate Trifle |
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1 cup heavy cream, whipped ½ cup sour cream (light or regular) 4 cups cubed pound cake 2 cups fresh berries ½ cup Muirhead Pomegranate Syrup |
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| Fold whipped heavy cream and sour cream together in a bowl. Set aside. Lightly toss together cake, berries and Muirhead Pomegranate Syrup. Place half of cake mixture in either a nice serving bowl or trifle bowl. Spoon half of the cream mixture over the cake layer. Repeat. Serve immediately or chill and serve within 4 hours. Muirhead Pomegranate Syrup may be swirled on top just before serving. Serves 4 to 6. | ||
| Muirhead – 2005 | ||
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