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½ cup natural raspberry preserves
1 cup frozen raspberries, thawed
8 fluid ounces whipping cream, cold
2 tablespoons sugar
4 tablespoons Chambord (raspberry liqueur)
1 (10.75 ounce) pound cake (I used a frozen pound cake and thawed it), diced into very tiny cubes
2 fluid ounces (1/4 cup) Grand Marnier (orange liqueur)
4 maraschino cherries with stems, placed on a paper towel to dry of liquid
• Edible silver confetti sparkles for garnish
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1st Keep
 julipi
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