• Lemon Pound Cake
  • 1 pint Fresh Strawberries, sliced
    (Reserve a few whole berries for garnish)
  • 2 pints Fresh Raspberries
  • 2 Tbl Lemon Juice
  • 6 Tbl Sugar
  • 8 oz. Mascarpone, room temperature
  • 3 cups Heavy Whipping Cream
  • 1/2 cup Confectioner’s Sugar, divided
  • Fresh Mint for garnish

Make Raspberry Sauce

In a bowl, toss 3 1/2 cups raspberries with 6 tablespoons sugar and 2 tablespoons of lemon juice. Reserve remaining 1/2 cup berries for garnish. Transfer into a heavy saucepan and stir over medium heat until the berries release their juice. Press on the berries gently with the back of a spoon. Once the sugar has dissolved, turn off heat and allow raspberry sauce to cool in the refrigerator for at least 2 hours. Sauce may be made ahead 2 days.

Make Raspberry Mousse

In a clean, cool mixing bowl, beat heavy cream at high speed until it holds stiff peaks. Remove whipped cream to a large bowl and gently fold in 1/2 cup of the prepared, cooled raspberry sauce. Keep cool while you prepare the other layers.

Make Mascarpone Whipped Cream

In a clean cool mixing bowl with clean beaters, combine 1 cup heavy cream with 1/4 cup confectioner’s sugar. Beat on high speed until foamy and beginning to increase in volume. Turn off mixers and add the mascarpone. Continue beating on high speed until whipped cream has stiff peaks. Keep cool while you prepare the final layer.

Make Whipped Cream Topping

In a clean, cool mixing bowl with clean beaters, combine 1 cup heavy cream with 1/4 cup confectioner’s sugar. Beat on high until mixture forms stiff peaks.

Assemble

Slice the pound cake into 1/2 inch slices and then slice each slice into threes. Arrange cake on bottom of trifle dish, covering the entire bottom. Spoon the raspberry mousse on top of the cake layer and spread evenly to sides of dish. Next, top the raspberry mousse with the sliced strawberries. Atop the layer of strawberries, dollop the mascarpone cream in an even layer. Now, starting from the outside edges and then working in, layer the remaining raspberry sauce over the mascarpone cream. Generously dollop the whipped cream topping on top, and decorate with the reserved whole berries and mint sprigs.