Ingredients:

  • 1 lb fresh strawberries, hulled and sliced
  • 1 pint fresh blueberries
  • 6 oz fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 16 oz mascarpone cheese, chilled
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla paste
  • 10 oz pre-made angel food cake, cut into 1-inch cubes

Instructions:

  1. In a medium bowl, combine the strawberries and raspberries with the granulated sugar and lemon juice. Let them sit for 15 minutes until a glossy syrup forms. Keep blueberries in a separate bowl.
  2. Place your mixing bowl and whisk attachment in the freezer for 5 minutes. Add the chilled mascarpone, cold heavy cream, powdered sugar, and vanilla paste to the bowl.
  3. Start the mixer on low speed to incorporate, then increase to medium-high and whip until stiff, billowy peaks form.
  4. In a large glass trifle bowl, create a layer of angel food cake cubes. Follow with a layer of the macerated red berries (including the syrup) and blueberries.
  5. Spread a thick layer of the mascarpone cream over the fruit. Repeat the layers until all ingredients are used, finishing with a decorative cream and berry top.
  6. Chill the dessert in the refrigerator for at least 2 hours before serving to allow the cake to absorb the berry juices and the structure to set.