Fresh summer berries add beautiful color
to a rich elegant dessert.
Berry Trifles
2 cups granulated sugar
1 cup unsalted butter
1/4 cup almond paste
4 large eggs
1 large egg yolk
4 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 medium lemon, zested
1/3 cup orange liqueur
3 cups sliced strawberries
3 cups raspberries
3 cups blackberries
2 cups mascarpone cheese
1/3 cup whipping cream
1 tablespoon granulated sugar
6 sprigs of mint
Preheat oven to 350°F
(175°C). Grease a Bundt or ring pan.
Place the sugar, butter
and almond paste in the bowl of an electric mixer. Using the
paddle attachment, beat on medium speed until smooth. Add the
eggs and egg yolk one at a time, blending well after each addition.
Mix up to 4 cups flour just until the batter forms together.
Add the vanilla extract, almond extract and peel; mix just until
blended. Pour the batter into the prepared pan.
Bake 40 minutes to 1 hour,
or until a tester inserted in the center comes out clean. Cool
10 minutes; invert onto a wire rack to cool.
Line a baking sheet with
plastic wrap. Slice the pound cake and place on top of the plastic.
Sprinkle the cake with orange liqueur. Set aside for 5 minutes.
Place the strawberries
in a medium bowl. Add the raspberries and blackberries and toss
to coat.
Into the bottom of 6 large
wine glasses, crumble the soaked pound cake to a depth of about
1/2-inch. Top each portion with 3 or 4 tablespoons of the mixed
berries, then 2 tablespoons of the mascarpone. Distribute half
the remaining pound cake among the glasses, then all but 3 tablespoons
or so of the remaining berries. Spoon on the remaining mascarpone,
then a final layer of pound cake.
In a bowl, whip the cream
until it begins to thicken. Add 1 tablespoon sugar and whip until
soft peaks form. Top each glass with the whipped cream and a
few berries. Refrigerate. Just before serving, garnish with sprigs
of mint.
