Summer Fruit Trifles

Ingredients:

1 Pound cake (store bought is fine)

8 ounces Mascarpone cheese

1 cup Heavy whipping cream

6 tablespoons Sugar, divided

1/2 teaspoon Vanilla

4-6 Peaches, peeled and sliced

1-2 pints Blackberries (reserve a few berries for garnish)

1 Lemon (zest and juice)

Optionally, fresh mint leaves for garnish)

Method:

For the cake layer…

Cut pound cake into 1 inch cubes.

For the cream layer…

Using a stand mixer with a whisk attachment, whip one cup of heavy cream, 2 tablespoons of sugar, and a half teaspoon of vanilla.  Whisk mixture to soft peaks, then transfer to a separate mixing bowl.

Place mascarpone cheese in the bowl of the stand mixer with 1-2 tablespoons of sugar and the zest of one lemon. Switch to a paddle attachment, and blend cheese mixture on medium until smooth and lightened.

Using a rubber spatula, fold the whipped cream into the mascarpone in stages, until completely combine.

For the fruit layer…

Add sliced peaches and blackberries to a bowl with one to 2 tablespoons of sugar, and a squeeze of fresh lemon juice. Using a potato masher, crush some of the fruit. Stir and allow to sit for 10 minutes.

To assemble the trifles…

Use clear jars, glasses, or a traditional trifle bowl. Assemble layers, starting with the cake, then a layer of the mascarpone cheese mixture, and finally the fruit. Repeat the layers, ending with the cream. Garnish the top of the trifles with reserved berries and or fresh mint leaves. Enjoy!