Macerated Berries

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1.5 pounds berries (mixed, hulled and quartered)

1 pint blueberries

6 ounces raspberries

6 ounces blackberries, halved

¼ c sugar

2 teaspoons fresh lemon juice

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Trifle

2 (8-ounce) containers mascarpone cheese

1 (14 ounce) can sweetened condensed milk

0.5 cup sour cream

1.5 cups heavy cream

1 tablespoon vanilla extract

1 teaspoon grated lemon zest

1 teaspoon fine sea salt

2 cups heavy cream

1 (1 pound) frozen pound cake, thawed and cut into slices 1 inch thick

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1. Macerate the berries: In a large bowl, combine the strawberries, blueberries, raspberries, and blackberries. Sprinkle with the lemon juice and lemon zest and gently toss to mix. Allow the mixture to sit for at least 30 minutes or up to 1 hour, stirring occasionally.

2. Meanwhile, make the mascarpone cream: In a stand mixer fitted with the whisk attachment, beat the mascarpone, 1 ½ cups of the heavy cream, the sweetened condensed milk, sugar, and vanilla until soft peaks form. Whip the cream on medium-high speed until just blended, 1 to 2 minutes.

3. Add the cream and whip on low speed until the ingredients are well combined, 1 to 2 minutes. Increase the speed to medium-high and whip until the mixture is thick, fluffy, and forms soft peaks. Add the remaining ½ cup heavy cream and whip until stiff peaks form. Cover and refrigerate until ready to assemble.

4. Cut each slice of pound cake into ½-inch wide strips and set aside. Spread one-quarter of the mascarpone cream over the bottom of a 9-inch trifle dish. Top with one-quarter of the pound cake strips and then one-quarter of the macerated berries. Repeat these layers three more times, ending with a layer of berries.

5. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or up to overnight before serving. The longer it sits, the better it gets because the cake will continue to soak up all those delicious flavors.