Berry Trifle
Celebrate the red, white and blue with this star-spangled dessert. Layered with fresh berries, mascarpone cream and chunks of lemon pound cake, our festive sweet treat will be a hit at Fourth of July and other summer gatherings. Use whatever fruit looks best at your market, such as strawberries, raspberries, blackberries and blueberries. You can make the pound cake from scratch or, to streamline prep, purchase a store-bought one. Trifles originated in England and are traditionally prepared in a single large bowl, but here we opted for individual jars so everyone can enjoy their own.
Ingredients
- 2 lb. (1 kg) mixed berries, such as strawberries, raspberries, blackberries and blueberries, in any combination, plus more whole berries for garnish
- 1/4 cup (1 3/4 oz./55 g) superfine sugar
- 1/4 cup (2 fl. oz./60 ml) fresh orange juice
- 1/4 cup (2 fl. oz./60 ml) orange liqueur
- One 9-inch (23-cm) lemon pound cake
- 2 cups (16 fl. oz./500 ml) heavy cream
- 1/4 cup (1 oz./30 g) confectioners’ sugar
- 1 1/2 tsp. vanilla extract
- 1/2 lb. (250 g) mascarpone cheese, at room temperature
- Grated zest of 1 lemon
- Whole cherries or fresh mint sprigs for garnish
Directions
If using strawberries, hull and slice them. Place them in a bowl and add the other berries. Add the superfine sugar, orange juice and liqueur and stir gently to mix. Set aside to macerate for at least 1 hour or up to 3 hours.
Cut the pound cake into 1-inch (2.5-cm) cubes and set aside until ready to assemble the trifle. You should have about 6 cups (12 oz./375 g).
In a large bowl, using an electric mixer fitted with the whisk attachment, whisk together the cream, confectioners’ sugar and vanilla on medium-high speed until soft peaks form, about 3 minutes. In another bowl, using the mixer fitted with the flat beater, beat the mascarpone on medium-high speed until soft. Using a rubber spatula, fold the whipped mascarpone and the lemon zest into the whipped cream until evenly blended.
Select 5.4-oz. (170-ml) jars. Alternatively, use a footed glass trifle bowl 9 inches (23 cm) in diameter and 5 inches (13 cm) deep or a large flat-bottomed glass bowl. Arrange alternating layers of the macerated berries, mascarpone mixture and cake cubes in the jars or bowl, repeating as needed to fill the containers and 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 cherries. Serves 6.
Adapted from Williams Sonoma Entertaining Edited by Chuck Williams (Oxmoor House, 2004)