2 lb strawberries, or mixed berries, such as raspberries, blackberries and blueberries
1/4 cup sugar
1/4 cup orange juice
1/4 cup Midtown Olive Oil Strawberry Balsamic (or any of our Berry Balsamic Vinegars)
One 9-inch lemon pound cake
2 cups heavy cream
1/4 cup confectioners' sugar
1 1/2 tsp vanilla extract
1/2 lb. mascarpone cheese, at room temp
Grated zest of one lemon
If using strawberries, hull and slice them. Place them in a bowl and add the other berries, if using. Add the sugar, orange juice, strawberry balsamic and stir gently to mix. Set aside to macerate for an hour.
Cut the pound cake into 1-inc cubes and set aside until ready to assemble the trifle. You should have about 6 cups.
In a large mixing bowl, using an electric mixer on med-high speed, beat together the cream, confectioners' sugar & vanilla until soft peaks form, about 3 minutes. In a separate bowl, using clean beaters and with the mixer on med-high speed, beat the mascarpone until soft. Using a rubber spatual, fold the whipped mascarpone and the lemon zest into the whipped cream until evenly blended.
Select a footed glass trifle bowl 9 to 10 inches in diameter and 5 inches deep. Alternatively, use a large flat-bottomed glass bowl. Arrange a single layer of the cake cubes in the bottom of the bowl. Spoon one-third of the macerated berries over the cake and then spread one-third of the mascarpone mixture over the berries. Repeat the layers twice, finishing with a layer of the mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours allowing the flavors to marry.
Just before serving, garnish with whole berries. Serves 6 to 8.