Berry Triffle

The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. Originating in England in the late 16th century, the trifle is also called a “Fool” or a Tipsy-Cake in England and the U.S., “Zuppa Ingles” in Italy, and “Bizcocho Borracho” in Spain and Mexico.
A well-made trifle is often used for decoration as well as taste, incorporating the bright, layered colors of the fruit and the contrast of the buttery yellow cake and white whipped cream.
               
16 oz.    mascarpone cheese
                1 tbsp.  honey
                1 tsp.     lemon zest
                2 cups   heavy whipping cream, cold
                2 tbsp.  sugar
                1 tbsp.  vanilla extract
                1              store-bought pound cake,
                                cut into ½-inch thick slices
                ½ cup    raspberry jam
                2 cups   mixed berries
                fresh mint leaves for garnish
               
* Whip the mascarpone cheese, honey, and lemon zest in a medium bowl until the mixture is light and fluffy. This will be your cheese mixture.

* WHIP the cold heavy whipping cream with the sugar and vanilla extract until small peaks form. This will be your whipped cream mixture.

* To build the trifle, line the bottom of a trifle bowl with a layer of pound cake slices. Spread 1/3 of the raspberry jam on the pound cake. Spoon a layer of the cheese mixture over the pound cake, then a layer of mixed berries, then the whipped cream mixture.

* Repeat the layers until all the ingredients are used, finishing with a top layer of whipped cream and berries. Chill before serving.