Red White and Blue Trifle

By Simply Scratch

Ingredients

8 ounces mascarpone cheese
1 cup cold heavy whipping cream
1/3 cup granulated sugar
1 loaf pound cake (homemade or store-bought (about 20 ounces))
1/4 cup sugar
1/4 cup fresh lemon juice
1 teaspoon lemon zest
2 pints blueberries (rinsed and drained)
12 ounces raspberries (gently rinsed and drained)
fresh mint spring (for garnish (optional))

Prep Time10mins
Cook Time6mins
Servings8

Instructions

MAKE THE MASCARPONE WHIP:

In a medium bowl combine the mascarpone cheese with heavy cream and sugar. Use your hand mixer and blend on low to medium speed until smooth and no lumps remain. Cover and chill until ready to use.

MAKE THE LEMON SYRUP:

In a small sauce pan combine the sugar, lemon juice and zest. Heat on medium-low and stir occasionally until the sugar dissolves. Do not boil.

BUILD THE TRIFLE:

Slice the poundcake into 1-inch thick slices. Brush all sides of each slice with the syrup, then cut into cubes.

Place have of the lemon syrup soaked poundcake into a trifle dish or equivalent. Then using a large spoon or spatula, drop half of the mascarpone whip in large dollops over the pound cake and sprinkle have of the blueberries and raspberries. Repeat with the remaining ingredients.

Cover and chill until ready to serve. Garnished with a sprig of mint if desired.