Ingredients:

  • 16 oz mascarpone cheese, chilled
  • 2 cups heavy whipping cream, cold
  • 1 cup powdered sugar, sifted
  • 2 tsp pure vanilla bean paste
  • 1 tsp fresh lemon zest
  • 1.5 lbs fresh strawberries, hulled and sliced
  • 1 lb fresh blueberries, washed and dried
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 lb all-butter pound cake, cut into 1-inch cubes

Instructions:

  1. Prep the fruit. Rinse 1 lb blueberries and 1.5 lbs strawberries in cold water, then spread them onto paper towels and pat until they are surgically dry.
  2. Macerate half. Toss half of the sliced strawberries with 2 tbsp granulated sugar and 1 tbsp lemon juice; let them sit for 10 minutes to release their juices. Keep the remaining strawberries and all blueberries dry for the layers touching the glass.
  3. Softened cheese base. In a chilled bowl, whip 16 oz mascarpone, 1 cup powdered sugar, 2 tsp vanilla bean paste, and 1 tsp lemon zest on medium speed until smooth and uniform.
  4. Add the cream. Gradually pour 2 cups heavy cream into the mascarpone while whipping. Increase to high speed until stiff, velvety peaks form. Note: Watch closely so you don't over whip it into butter.
  5. First cake layer. Place one third of the 1 lb pound cake cubes into the bottom of a 3-4 quart glass trifle bowl.
  6. The glass touching layer. Press the dry strawberry slices firmly against the glass walls for a clean look, then fill the center area with half of the macerated strawberries and their juices.
  7. Seal with cream. Spread one third of the mascarpone cream over the fruit, ensuring it seals against the glass to prevent moisture migration.
  8. Repeat layers. Add another third of the pound cake cubes, then top with the remaining macerated strawberries and their juices. Spread another third of the mascarpone cream.
  9. Final layer. Top with the remaining pound cake cubes and the remaining mascarpone cream. Garnish with the reserved dry strawberries and blueberries.
  10. Chill. Cover the trifle and refrigerate for at least 4 hours to allow the flavors to meld and the structure to set.