- 2 lb. mixed berries, such as strawberries, raspberries, blackberries and blueberries, in any combination, plus more whole berries for garnish
- 1/4 cup superfine sugar
- 1/4 cup fresh orange juice
- 1/4 cup orange liqueur
- One 9-inch lemon pound cake
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 1/2 tsp. vanilla extract
- 1/2 lb. mascarpone cheese, at room temperature
- Grated zest of 1 lemon
- Fresh mint sprigs for garnish
Cut the pound cake into 1-inch cubes and set aside until ready to assemble the trifle. You should have about 6 cups.
In a large bowl, using an electric mixer on medium-high speed, beat together the cream, confectioners' sugar and vanilla until soft peaks form, about 3 minutes. In a separate bowl, using clean beaters and with the mixer on medium-high speed, beat the mascarpone until soft. Using a rubber spatula, fold the whipped mascarpone and the lemon zest into the whipped cream until evenly blended.
Select a footed glass trifle bowl 9 to 10 inches in diameter and 5 inches deep. Alternatively, use a large flat-bottomed glass bowl. Arrange a single layer of the cake cubes in the bottom of the bowl. Spoon one-third of the macerated berries over the cake and then spread one-third of the mascarpone mixture over the berries. Repeat the layers twice, finishing with a layer of the mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours to allow the flavors to marry.
Just before serving, garnish the trifle with whole berries and mint. Serves 6.
Adapted from Williams-Sonoma, Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).