Grand Raspberry Trifle

Directions

1. 1
   In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes.
2. 2
   Let cool.
3. 3
   In a small bowl, combine jam with 3 cups raspberries, mashing slightly.
4. 4
   In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
5. 5
   Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
6. 6
   Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary.
7. 7
   Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream.
8. 8
   Repeat to make two more layers; garnish with remaining cup raspberries.
9. 9
   Refrigerate until ready to serve, up to 24 hours.