Berry Trifle Recipe - Laura Vitale - Laura in the Kitchen Episode 762

Prepare the sponge cake according to package instructions and let it cool completely.

Wash and dry the mixed berries, setting aside some for garnish.

Whip heavy cream in a bowl until soft peaks form, then add powdered sugar and vanilla extract, mixing until combined.

In a separate bowl, dissolve gelatin in warm milk and let it cool slightly.

In another bowl, combine mascarpone cheese, lemon juice, and almond extract until smooth.

Fold the whipped cream into the mascarpone mixture gently until well combined.

Cut the cooled sponge cake into cubes.

Layer half of the sponge cake cubes at the bottom of a trifle dish.

Drizzle half of the gelatin mixture over the sponge cake cubes.

Add a layer of mixed berries over the sponge cake.

Spread half of the mascarpone mixture over the berries.

Repeat the layers with the remaining sponge cake, gelatin, berries, and mascarpone mixture.

Top the trifle with whipped cream and garnish with reserved berries, mint leaves, and orange zest.

Chill the trifle in the refrigerator for at least 2 hours before serving.

Serve chilled and enjoy the refreshing layers.

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