Ingredients
Scale
- 1 large pound cake or sponge cake, cut into 1-inch cubes
- 2 cups heavy whipping cream, chilled
- 1 cup mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1/4 cup pomegranate seeds (for garnish)
- Fresh mint leaves (for garnish)
- Optional: 1/4 cup orange juice or sherry to drizzle on the cake
Instructions
- In a large chilled mixing bowl, combine the heavy whipping cream, softened mascarpone cheese, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to beat the mixture on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy. The mascarpone adds a rich, velvety texture that helps the trifle hold its shape.
- Wash all your berries and pat them dry thoroughly. Slice the strawberries into uniform pieces. Cut your store-bought or pre-made pound cake into bite-sized cubes. If you want a more traditional moist trifle, lightly drizzle the cake cubes with a little orange juice or a splash of sherry before you start layering.
- Grab a large glass trifle bowl. Place half of the cake cubes at the bottom of the bowl in an even layer. Press them down slightly. Follow this with a generous layer of mixed berries, making sure to push some of the fruit against the glass so they are visible from the outside.
- Spread half of the whipped mascarpone cream over the berry layer. Use a spatula to smooth it out to the edges. Repeat the layers one more time: the remaining cake cubes, followed by the remaining berries, and finishing with the rest of the whipped cream on top.
- Top the final cream layer with a sprinkle of pomegranate seeds and a few sprigs of fresh mint for a festive red-and-green look. Cover the bowl loosely with plastic wrap and refrigerate for at least 2 hours. This allows the cake to soak up the cream and the flavors to meld beautifully before serving.
- Cook Time: 20 minutes