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1
Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
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2
Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
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3
Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
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4
In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
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5
Fold in half of the whipped cream.
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6
Spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
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7
Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
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8
Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
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9
Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
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10
Cover tightly with plastic wrap.
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11
Refrigerate for at least 2 hours and up to 1 and 1/2 days.
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12
To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
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13
Serve with remaining raspberry coulis spooned over each serving or passed on the side.
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14
For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
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15
Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
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16
Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
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17
Pour into the simmering raspberry mixture.
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18
Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
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19
Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
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20
Cool completely, then cover and refrigerate until ready to use.
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21
(Freeze any leftover coulis in a plastic container for up to one month).
