Ingredients:

  • 1 lb pound cake, cubed
  • 1/4 cup orange liqueur
  • 8 oz mascarpone cheese, softened
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 lb fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

Instructions:

  1. Toss the sliced strawberries, blueberries, and raspberries with granulated sugar and lemon juice in a bowl. Let sit for 15 minutes to macerate.
  2. Beat the softened mascarpone and powdered sugar until smooth.
  3. In a separate chilled bowl, whip the heavy cream and vanilla until stiff peaks form.
  4. Gently fold the whipped cream into the mascarpone mixture using a spatula, then stir in the lemon zest.
  5. Arrange a layer of cake cubes at the bottom of the bowl and brush lightly with orange liqueur.
  6. Spread a thick layer of mascarpone cream over the cake, ensuring it reaches the edges of the glass.
  7. Spoon a generous layer of macerated berries over the cream.
  8. Repeat the layers of cake, cream, and fruit until the bowl is full, ending with a smooth layer of cream.
  9. Garnish with whole berries and a sprig of mint, then chill for at least 4 hours before serving.