Ingredients:

  • 450g fresh strawberries, hulled and sliced
  • 300g fresh blueberries
  • 30g granulated sugar
  • 15ml freshly squeezed lemon juice
  • 2g lemon zest
  • 450g cold mascarpone cheese
  • 480ml heavy whipping cream (minimum 36% fat)
  • 60g powdered sugar, sifted
  • 15ml vanilla bean paste
  • 680g all-butter pound cake, cut into 1-inch cubes

Instructions:

  1. In a medium bowl, toss the sliced strawberries and blueberries with granulated sugar, lemon juice, and lemon zest. Let sit for 15 minutes to macerate.
  2. Drain the berries in a fine-mesh sieve over a bowl to remove excess liquid, ensuring the cake layers do not become soggy.
  3. In a chilled mixing bowl, combine cold mascarpone, powdered sugar, and vanilla bean paste. Beat on medium speed until smooth.
  4. Slowly pour in the heavy whipping cream while whisking on medium-high speed. Whisk until stiff peaks form, being careful not to over-beat.
  5. Place a layer of pound cake cubes in the bottom of a 3-4 quart glass trifle bowl. Arrange a perimeter of berries against the glass, then fill the center with more berries.
  6. Spread a thick layer of the mascarpone whip over the berries using an offset spatula. Repeat the layers until the bowl is full, finishing with the cream.
  7. Chill the assembled trifle in the refrigerator for at least 4 hours to allow the structure to set and flavors to meld.