Found this delicious recipe in Williams-Sonoma Entertaining cookbook! Enjoy it’s both yummy and spectacular! Here is what they say in the book; Although a seemingly elaborate, trifle is quick to assemble when y ou use store-bought pound cake. Mascarpone cheese folded into sweetened whipped cream adds a layer of rich silky indulgence.
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 orange liqueur
1 lemon pound cake 9 inch loaf. I used plain pound cake
2 cups heavy cream
1/4 confectioner’s sugar- also known as powder sugar
1 1/2 teaspoon of vanilla extract
1/2 lb mascarpone cheese, at room temp
Grated zest of lemon
Fresh mint sprigs for garnish
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 for up to 3 hours.
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, whip together the cream, confectioners’ sugar and vanilla extract until soft peaks form, about 3 minutes. In a separate bowl, using clean beaters and with the mixer on medium-speed, whip the mascarpone until soft. Using a rubber spatula, fold the whipped mascarpone and the lemon zest into the whipped cream until the mixture is evenly blended.
Select a footed glass trifle bowl 9-10 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 container. 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 for up to 24 hours to allow the flavors to marry.
Just before serving, garnish the trifle with whole berries and mint.