Oh help me... This is one of the yummiest desserts I have had in a while. Some friends came over for a dinner party and brought this dessert. It looks, tastes and sounds super fancy but it's oh-so easy!
BLACKBERRY & GINGER TRIFLE
1 piece fresh ginger (3 inches long), peeled and roughly chopped
3/4 cup sugar
1 store-bought pound cake (12 to 16 ounces)
2 cups cold heavy cream
2 packages (6 ounces each) fresh blackberries
In a small saucepan, combine ginger, 1/2 cup sugar, and 1/2 cup water. Bring to a boil, and stirl until sugar disolves. Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be. I allowed to steep for 45 minutes.)
With a serated knife, cut pound cake into 1-inch thick slices; lay slices on a piece of waxed paper (for easy cleanup.) With a brush, dab slices on both sides with syrus, leaving chopped ginger behind; use all the syrup. Cut slices into cubes.
Whip the cream with the remaining 1/4 cup sugae until soft peaks form. In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving ish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight.
Source: Martha Stewart