No-Bake Fresh Berry Trifle

Enjoy the delicious fruits of summer – blueberries, raspberries and blackberries – in this layered dessert that’s casual enough for picnics but beautiful enough for Sunday dinner.

Ingredients:

Mascarpone cream

1 ½ cups heavy cream

½ cup confectioners’ sugar

1 (16-oz.) container mascarpone cheese

1 tsp. pure vanilla extract

1 tbsp. lemon zest, finely grated

Macerated (softened) berries

36 ozs. fresh berries, including blueberries, blackberries, raspberries and strawberries (sliced), plus more whole berries for garnish

¼ cup granulated sugar

1 tsp. freshly squeezed lemon juice

1 angel food or pound cake, cut into 1-inch pieces

Directions:

Gather the ingredients for the mascarpone cream. Add the heavy cream to a stand mixer fitted with the whisk attachment. (Alternatively, use a hand mixer or whisk by hand.) Whisk on medium speed until soft peaks form, being careful not to overbeat.

Whisk in confectioners’ sugar, mascarpone, vanilla extract and lemon zest until light and fluffy.

Gather the berry ingredients and cake cubes. Add berries to a medium bowl. Toss with the sugar and lemon juice until well coated. Set aside for five minutes.

Place a thin layer of cream on the bottom of a large glass bowl. Add a layer of cake cubes, pressing the ones rimming the glass against its surface. Top with 1/3 of the berry mixture, gently pressing some of the larger pieces of berries against the sides of the bowl.

Top with 1/3 of the cream and smooth evenly on the surface. Repeat the layering process, with another layer of cake, berries and cream, ending with a layer of berries. Cover and refrigerate for at least 4 hours, preferably overnight. Top with additional fresh berries before serving.

(Source: TheSpruceEats.com)