Mark Abernathy Loca Luna & Red Door Restaurants
1 ½ cups seedless raspberry jam
7 Tablespoons orange liqueur (Triple Sec, Cointreau or Grand Marnier)
1 lb. cream cheese softened
1 ½ cups whipping cream
¼ cup sugar
1 teaspoon vanilla
2 (12 oz) pound cakes cut into 3" x 1" slices or 28 soft ladyfingers
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
powdered sugar for dusting
Mix the jam and 4 tablespoons of the orange liqueur in a small bowl.
Mix the cream cheese and remaining 3 tablespoons of orange liqueur in a large bowl. Using an electric mixer, whip the cream, sugar, and vanilla in another chilled bowl until soft peaks form. Using a large rubber spatula, gradually fold the whipped cream into the cream cheese mixture a little at a time.
Line the bottom of a 13" x 9"x 2" glass baking dish or other decorative serving dishes with half of the pound cake or ladyfingers. Spread half of the jam mixture over the cake. Spread half of the cream cheese mixture over the jam mixture, then cover with half of the fresh berries. Repeat layering with the remaining cake or ladyfingers, jam mixture, cheese mixture and berries. Cover and refrigerate at least 3 hours or overnight. It's better made a day ahead. Dust with the confectioners' sugar and serve.
