Fresh summer berries add beautiful color to a rich elegant dessert.

Berry Trifles

2 cups granulated sugar
1 cup unsalted butter
1/4 cup almond paste
4 large eggs
1 large egg yolk
4 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 medium lemon, zested
1/3 cup orange liqueur
3 cups sliced strawberries
3 cups raspberries
3 cups blackberries
2 cups mascarpone cheese
1/3 cup whipping cream
1 tablespoon granulated sugar
6 sprigs of mint

1. Preheat oven to 350°F (175°C). Grease a Bundt or ring pan.
2. Place the sugar, butter and almond paste in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth. Add the eggs and egg yolk one at a time, blending well after each addition. Mix up to 4 cups flour just until the batter forms together. Add the vanilla extract, almond extract and peel; mix just until blended. Pour the batter into the prepared pan.
3. Bake 40 minutes to 1 hour, or until a tester inserted in the center comes out clean. Cool 10 minutes; invert onto a wire rack to cool.
4. Line a baking sheet with plastic wrap. Slice the pound cake and place on top of the plastic. Sprinkle the cake with orange liqueur. Set aside for 5 minutes.
5. Place the strawberries in a medium bowl. Add the raspberries and blackberries and toss to coat.
6. Into the bottom of 6 large wine glasses, crumble the soaked pound cake to a depth of about 1/2-inch. Top each portion with 3 or 4 tablespoons of the mixed berries, then 2 tablespoons of the mascarpone. Distribute half the remaining pound cake among the glasses, then all but 3 tablespoons or so of the remaining berries. Spoon on the remaining mascarpone, then a final layer of pound cake.
7. In a bowl, whip the cream until it begins to thicken. Add 1 tablespoon sugar and whip until soft peaks form. Top each glass with the whipped cream and a few berries. Refrigerate. Just before serving, garnish with sprigs of mint.

Makes 14 servings.