Berry Trifle
This delightful berry trifle is a luscious and elegant dessert perfect for any occasion. Layers of juicy mixed berries, tender lemon pound cake, and creamy mascarpone filling are beautifully assembled in individual jars or a large trifle bowl. The combination of fresh flavors and textures creates a harmonious medley that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Williams Sonoma Entertaining</i> Edited by Chuck Williams (Oxmoor House, 2004)
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