Directions

1. Stir together the jam and orange juice in a small bowl to blend. Set aside.
2. Stir together the cream cheese, sugar, and vanilla in a large bowl. Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream in to the mascarpone mixture.
3. Cut pound cake into cubes.
4. Line the bottom of a trifle dish or other decorative glass serving dish with a third of the pound cake cubes. Spread a third of the jam mixture over the cake. Spread a third of the cream cheese mixture over the jam mixture, then cover with a third of the fresh raspberries. Repeat layering with the remaining cake, jam mixture, cream cheese mixture, and raspberries.
5. Cover and refrigerate until ready to serve.
6. Dust the confectioner’s sugar over the top and serve.