6 Berry Trifle

 The presentation of an individual dessert can be breathtaking!

So when I saw this Berry Trifle on William Sonoma's website, I decided to make it in a petite form!

Berries macerated in orange juice and sugar. . .

a loaf of pound cake . . .

alternated with homemade whipped cream and topped with fresh mint . . .  and . . . Viola! 

Petite Berry Trifle!

I decided that I like the multiple layers the best. So, cut the pound cake into smaller cubes to be able to make 2 layers {below} instead of just one layer {above}

Now imagine this little beauty in a mason jar with cute ribbon tied around it to be enjoyed after a Fourth of July parade.  .  . oh the ideas. . . .

Enjoy and have a lovely Friday! 

Berry Trifle

2 lb. mixed berries, such as strawberries, raspberries, blackberries and blueberries, in any combination, plus more whole berries for garnish
1/4 cup superfine sugar
1/4 cup fresh orange juice
1/4 cup orange liqueur (I omitted this)
One 9-inch lemon pound cake (or you could make your own pound cake, just don't glaze the loaf that you are using in the trifle)
2 cups heavy cream
1/4 cup confectioners' sugar
1 1/2 tsp. vanilla extract
1/2 lb. mascarpone cheese, at room temperature
Grated zest of 1 lemon
Fresh mint sprigs for garnish
If using strawberries, hull and slice them. Place them in a bowl and add the other berries. Add the superfine sugar, orange juice and liqueur and stir gently to mix. Set aside to macerate for at least 1 hour or up to 3 hours. Cut the pound cake into 1-inch cubes and set aside until ready to assemble the trifle. You should have about 6 cups. In a large bowl, using an electric mixer on medium-high speed, beat together the cream, confectioners' sugar and vanilla until soft peaks form, about 3 minutes. In a separate bowl, using clean beaters and with the mixer on medium-high speed, beat the mascarpone until soft. Using a rubber spatula, fold the whipped mascarpone and the lemon zest into the whipped cream until evenly blended.Select a footed glass trifle bowl 9 to 10 inches in diameter and 5 inches deep. Alternatively, use a large flat-bottomed glass bowl. Arrange a single layer of the cake cubes in the bottom of the bowl. Spoon one-third of the macerated berries over the cake and then spread one-third of the mascarpone mixture over the berries. Repeat the layers twice, finishing with a layer of the mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours to allow the flavors to marry. Just before serving, garnish the trifle with whole berries and mint. Serves 6.
Williams-Sonoma