Ingredients:

  • 1 lb fresh strawberries, hulled and sliced
  • 1 pint fresh blueberries
  • 1/2 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 16 oz mascarpone cheese, chilled
  • 2 cups heavy whipping cream, cold
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla bean paste
  • 1 large lemon, zested
  • 16 oz prepared pound cake, cut into 1-inch cubes

Instructions:

  1. In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. Allow to macerate at room temperature for 20 minutes to create a natural red syrup. This can be done up to 12 hours in advance, refrigerated after maceration.
  2. Keep blueberries and raspberries separate and dry until assembly to prevent color bleeding into the cream. These can be prepared up to 12 hours in advance and refrigerated.
  3. In a large chilled mixing bowl, combine mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and lemon zest. This cream mixture can be prepared up to 12 hours in advance and refrigerated.
  4. Using a stand mixer or electric hand mixer, whip the cream mixture until stiff, stable peaks form. Do not overbeat once thick.
  5. Cut the prepared pound cake into uniform 1-inch cubes.
  6. In a 3-4 quart glass trifle bowl, layer one-third of the cake cubes, followed by a layer of macerated strawberries with their syrup, then a layer of the lemon mascarpone cream, and a layer of blueberries.
  7. Repeat the layering process twice more, finishing with a decorative pattern of red and blue berries on top.
  8. Cover and refrigerate for at least 4 hours to allow the mascarpone to stabilize and the cake to absorb the berry juices.