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Layers of pound cake, port-steeped prunes, mascarpone whipped cream, and crunchy toasted almonds served in a glass trifle bowl: It’s a beautiful, easy, and delicious dessert. And festive!
Special equipment: You’ll need a 3-quart (roughly 8 inch in diameter) trifle dish. If you don’t have one, use any 3-quart dish. Or prepare individual servings by laying a slice of pound cake on a plate, then topping it with prunes, whipped cream, and almonds.
Game plan: The prunes can be made up to a week in advance. The pound cake can be made a day in advance. You can also make this with sponge cake or chiffon cake. In a pinch, store-bought cake or ladyfingers will do. The day of, prepare the mascarpone whipped cream and refrigerate until ready to use. Just before serving, layer the pound cake, prunes, whipped cream, and almonds in a trifle dish.
This recipe was featured as part of our story on The Last Kodachrome Christmas.
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