Italian Trifle

Instructions

1. In a mixing bowl, whisk together the heavy cream, 1/2 cup granulated sugar, and vanilla extract until soft peaks form. This means the cream should be thickened enough that when you lift the whisk, the peaks hold their shape but flop over slightly.
2. Gently fold in the mascarpone cheese into the whipped cream until fully combined. Be careful not to overmix to maintain a light and airy texture.
3. In another bowl, combine the strawberries, raspberries, and blueberries. Add the lemon juice and orange liqueur (if using) to the berries and gently mix to coat the fruit.
4. Place a layer of sponge cake slices at the bottom of the trifle bowl or glass dish. If necessary, cut the slices to fit snugly.
5. Spread a third of the mascarpone mixture over the sponge cake layer using a spatula, ensuring it is evenly distributed.
6. Add a layer of the mixed berries over the mascarpone cream, using a third of the berries.
7. Repeat the layering process with the remaining sponge cake, mascarpone mixture, and berries until you have three complete layers or until you reach the top of your dish. End with a layer of berries at the top.
8. Cover the dish with plastic wrap and refrigerate for at least 2 hours or until ready to serve. Resting allows the flavors to meld together.
9. Before serving, dust the top with powdered sugar and garnish with mint leaves if desired.
10. Tip: If you prefer a stronger berry flavor, consider mashing some of the berries slightly to release more juices before layering.