1-1/2 c. heavy cream
1/2 c. sweetened condensed milk
Kosher salt
3 c. raspberries (12 oz.)
1 c. milk
1 12- to 16-oz. store-bought pound cake, cut crosswise into 6 slices
Beat the heavy cream, sweetened condensed milk, and a pinch of salt with an electric mixed until firm peaks form. Roughly chop 2 cups of the raspberries and fold them into the whipped cream mixture.
Pour the milk into a shallow bowl. Drip 2 of the cake slices in the milk and arrange on the bottom of a 2-quart (8" 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.
Serves 10.
Real Simple magazine, July 2015, p. 142.
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