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1.
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Place all berries in a glass bowl and combine with superfine sugar, orange juice and liqueur.
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Mix gently and refrigerate for at least 1 hour or up to 3 hours to macerate NOTE: if using strawberries hull and slice prior to mixing.
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Also set aside a few of each berry to be used later for garnish.
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2.
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While berries are macerating, cut pound cake into 1 in cubes and set aside.
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3.
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Using a electric hand mixer, beat together the cream, confectioners' sugar and vanilla until soft peaks form.
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4.
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In a separate larger bowl, beat the mascarpone withe the hand mixer, until soft.
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Mix in lemon zest in last 10 sec.
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5.
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Fold the whipped cream into the whipped mascarpone/lemon mixture.
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6.
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Use a footed glass trifle bowl or a flat bottomed glass bowl ( at least 9in in diameter and 6 in deep), place a single layer of the pound cake cubes in the bottom of the bowl.
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7.
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Spoon 1/3 of the macerated berries over the cake.
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8.
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Next spread 1/3 of the mascarpone mixture over the berries.
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Using a piping bag helps avoid disrupting the cake and berries below.
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9.
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Repeat the layers twice so the top layer is of the mascarpone mixture.
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10.
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Cover with plastic wrap and refrigerate for a minimum of 4 hours to set.
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May leave for up to 24 hours in the refrigerator.
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11.
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Just before serving, garnish top with mint leaves and whole berries.
