5 cups of pound cake, cut into cubes (can be store bought)
2 cups raspberries
1 sprig of mint (optional)
1 teaspoon lemon zest (optional)
Ingredients for Limoncello Mascarpone
1 1/3 cup heavy whipping cream, chilled
1/2 cup confectioner’s sugar
4 cups Mascarpone Cheese
1/2 cup lemon juice, fresh
4 tablespoon limoncello
1/2 teaspoon vanilla extract
Ingredients for Whipped Cream
1 1/2 cup heavy whipping cream, chilled
1/2 cup powdered sugar
1 teaspoon vanilla extract
01In a larger bowl combine the mascarpone and 1 cup of whipping cream, and confectioner’s sugar until smooth. You can do this by hand or by using a low-medium speed on a hand mixer. Then add in the lemon juice, limoncello, and vanilla extract. Mix until well combined.
02In a small bowl, whip together 1 ½ cup heavy whipping cream, and ½ cup confectioner’s sugar, until it forms stiff peaks, about 5 minutes. Then, gently fold in the whipped cream with the mascarpone until completely combined.
03Line a trifle bowl with a thin layer of the limoncello mascarpone. Around ¼ of a cup. Then add one layer of pound cake cubes, sprinkle 1 cup of raspberries over top. Then add a layer of limoncello mascarpone.
04Repeat the process once more, pound cake, cup of berries, limoncello mascarpone.
05Make the whipped cream for the topping by combining 1 ½ cup whipping cream, ½ cup powdered sugar, and 1 tsp of vanilla. Whip on a medium low speed until it thickens and peaks start to form. About 5 minutes.
06Top the trifle with the homemade whipped cream and garnish with mint and lemon zest if desired.
07* Note: For best results use a metal bowl that has been chilled when making the whipped cream. *