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“This is a great trifle I've made several times and always gets loads of great reviews. Its extremely refreshing and adds the great end to any meal on hot summer day. This is originally from Williams Sonoma.”
6hrs 30mins
1 trifle

Ingredients Nutrition


  1. 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. 2. While berries are macerating, cut pound cake into 1 in cubes and set aside.
  3. 3. Using a electric hand mixer, beat together the cream, confectioners' sugar and vanilla until soft peaks form.
  4. 4. In a separate larger bowl, beat the mascarpone withe the hand mixer, until soft. Mix in lemon zest in last 10 sec.
  5. 5. Fold the whipped cream into the whipped mascarpone/lemon mixture.
  6. 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. 7. Spoon 1/3 of the macerated berries over the cake.
  8. 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. 9. Repeat the layers twice so the top layer is of the mascarpone mixture.
  10. 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. 11. Just before serving, garnish top with mint leaves and whole berries.

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