Berry Trifle

Directions

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   1.
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   Place all berries in a glass bowl and combine with superfine sugar, orange juice and liqueur.
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   Mix gently and refrigerate for at least 1 hour or up to 3 hours to macerate NOTE: if using strawberries hull and slice prior to mixing.
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   Also set aside a few of each berry to be used later for garnish.
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   2.
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   While berries are macerating, cut pound cake into 1 in cubes and set aside.
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   3.
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   Using a electric hand mixer, beat together the cream, confectioners' sugar and vanilla until soft peaks form.
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   4.
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    In a separate larger bowl, beat the mascarpone withe the hand mixer, until soft.
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    Mix in lemon zest in last 10 sec.
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    5.
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    Fold the whipped cream into the whipped mascarpone/lemon mixture.
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    6.
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    Use a footed glass trifle bowl or a flat bottomed glass bowl ( at least 9in in diameter and 6 in deep), place a single layer of the pound cake cubes in the bottom of the bowl.
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    7.
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    Spoon 1/3 of the macerated berries over the cake.
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    8.
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    Next spread 1/3 of the mascarpone mixture over the berries.
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    Using a piping bag helps avoid disrupting the cake and berries below.
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    9.
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    Repeat the layers twice so the top layer is of the mascarpone mixture.
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    10.
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    Cover with plastic wrap and refrigerate for a minimum of 4 hours to set.
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    May leave for up to 24 hours in the refrigerator.
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    11.
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    Just before serving, garnish top with mint leaves and whole berries.