Ingredients

• 1 or 2 slices of Lemon Cake (my Better than Starbucks Lemon Loaf is perfect, but don't use the icing or brown edges in the trifles)

• 1 cup (6 oz) fresh raspberries

• 1 tbsp sugar

• 1 tsp fresh lemon juice

• freshly whipped Cream (real cream, not Cool Whip or the spray stuff in a can)

• optional: some raspberry or lemon liqueur, like Limoncello

Instructions

1. Set aside as many whole raspberries as the number of trifles you are making, for the top of each one.

2. Roughly crush the remaining fresh raspberries in a bowl and add the sugar and lemon juice. Set aside for 10 minutes, and it will develop some lovely juice.

3. Put some pieces of cake in the bottom of the glasses, and drizzle with liqueur if using.

4. Top with some crushed raspberries, cream and repeat once more, ending with cream.

5. Top with a fresh raspberry and refrigerate for at least half an hour or so before serving.

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