Berry Trifle
Ready In: 6 hrs 30 mins
Serves: 6-8
Yields: 1 trifle
Ingredients
- 2 lbs mixed berries, such as strawberries, raspberries, blackberries and blueberries, in any combination. Set aside a few
- 1⁄4 cup superfine sugar
- 1⁄4 cup fresh orange juice
- 1⁄4 cup orange liqueur (Grand Marnier or Cointreau)
- 2 cups heavy cream
- 1⁄4 cup confectioners' sugar
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 lb mascarpone cheese, at room temperature
- 1 lemon, zest of (grated)
- 1 (1 lb) butter pound cake (lemon flavored)
- 2 mint sprigs (for garnish)
Directions
- 1. Place all berries in a glass bowl and combine with superfine sugar, orange juice and liqueur. Mix gently and refrigerate for at least 1 hour or up to 3 hours to macerate NOTE: if using strawberries hull and slice prior to mixing. Also set aside a few of each berry to be used later for garnish.
- 2. While berries are macerating, cut pound cake into 1 in cubes and set aside.
- 3. Using a electric hand mixer, beat together the cream, confectioners' sugar and vanilla until soft peaks form.
- 4. In a separate larger bowl, beat the mascarpone withe the hand mixer, until soft. Mix in lemon zest in last 10 sec.
- 5. Fold the whipped cream into the whipped mascarpone/lemon mixture.
- 6. Use a footed glass trifle bowl or a flat bottomed glass bowl ( at least 9in in diameter and 6 in deep), place a single layer of the pound cake cubes in the bottom of the bowl.
- 7. Spoon 1/3 of the macerated berries over the cake.
- 8. Next spread 1/3 of the mascarpone mixture over the berries. Using a piping bag helps avoid disrupting the cake and berries below.
- 9. Repeat the layers twice so the top layer is of the mascarpone mixture.
- 10. Cover with plastic wrap and refrigerate for a minimum of 4 hours to set. May leave for up to 24 hours in the refrigerator.
- 11. Just before serving, garnish top with mint leaves and whole berries.
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