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Blackberry and Ginger Trifle

July 19, 2011

I made this as dessert for my father’s birthday, back in March… I can’t believe I forgot about this recipe. It’s so delicious and the best part is that it’s so incredibly simple. My boyfriend’s dad makes this and it’s an excellent end to dinner.

It’s a Martha Stewart recipe, which in my experience can be hit or miss. This one is definitely a hit though. 🙂

Blackberry and Ginger Trifle


  • 3 inch piece of fresh ginger, peeled and roughly chopped
  • 3/4 cup sugar
  • 12-16 oz of cubed pound cake (homemade or store bought)
  • 2 cups cold heavy cream
  • 2 packages of blackberries
  1. In a small saucepan, combine 1/2 cup of sugar with 1/2 cup of water. Bring to a boil and allow the sugar to dissolve. Put your ginger into this syrup, and cover and set aside for 20 minutes to 1 hr. The longer you set aside, the more intense the ginger flavour will be.
  2. Cut your poundcake into slices, and place on wax paper after the syrup has cooled. Brush the syrup across the slices, without taking the ginger. Use all the syrup.
  3. Cut your slices into cubes. Put aside.
  4. Whip your cream with the 1/4 cup of sugar, until soft peaks form. This is easier with a handbeater.
  5. Arrange the cream, blackberries, and pound cubes in alternating layers. You can put it in either individual serving containers, or one large glass container.
This was a simple but delicious dessert. Just make sure to have fresh ingredients since it relies on so few ingredients. 🙂 You can easily make this trifle look really fancy (clear glass bowl), but my family is more of a “put it on the table right away!” family. I think this trifle would be a nice summer dessert to have, especially when blackberries are in season.
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