Pour 1/2 cup of the caramel whiskey sauce into a saucepan and reheat over low. The remaining 1/2 cup of sauce should come to room temperature.
Preheat a grill pan over medium heat. Brush both sides of the pound cake slices with melted butter and grill on both sides until the pound cake has grill marks. Remove to a cutting board, cut off the crusts, and cut cake into 1-inch pieces. Reserve.
In the bowl of a stand mixer fitted with a whisk attachment add the heavy cream and beat on medium until soft peaks form. Add 1/2 cup of the room temperature caramel whiskey sauce and mix until incorporated.
To assemble place one slice of the cut pound cake at the bottom of a trifle glass. Top with 1/3 cup of the caramel whiskey whipped cream and drizzle 1-2 tablespoons of the warmed sauce over the top, season with sea salt to taste. Repeat layers and serve.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell