- Vanilla pound cake cubed (can use yellow cake)
- 3/4 cup chopped, toasted pecans (optional)
- 3 cups frozen blackberries (thawed)
- 1 jar Blackberry Spice + Sage
- 1 jar Fleur de Sel caramel sauce (or any jarred caramel sauce)
- Whipping cream with 1/4 cup sugar

 

 

 

Slice or cube cake. Place layer of cake in bottom of deep trifle dish or in individual wine goblets/mason jars. Sprinkle with half the chopped pecans. Spread with thin layer of caramel sauce (1/2 jar). Mix Blackberry Spice + Sage Jam with berries, top cake with layer of fruit/jam mixture. Whip the cream and ¼ cup sugar with mixer. Spread a layer of whipped cream (half the mixture). Then repeat the layers in the same order. Top with berries, drizzle with caramel sauce and garnish with sprig of fresh mint or sage.

Comments

Linnea Klinger:

This looks awesome!

December 04 2013 at 11:12 AM

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