Heat lemon juice and Karo syrup until well blended. Baste over each slice of shortbread, then dice the bread.
Mix raspberries and jam together. Alternate spoonfuls of jam mixture and whip cream between layers of bread in clear container. Chill for at least an hour.
Originally Submitted
5/22/2008
0 Out of 5 from
0 reviews
You can add this Raspberry Lemon Trifle recipe to your own private DesktopCookbook.