Mixed Berry Trifle

Mixed Berry Trifle
By Mary Long, Chef & Owner of The Basics
319 N. Front Street
Cotton Exchange, Downtown Wilmington
(910) 343-1050

1/2 freshly cooked pound cake, or purchased
1 c fresh or frozen raspberries
1/4 c confectioner’s sugar
1 tsp lemon juice
3 cups fresh blackberries or blueberries
3 cups fresh whipped cream, or purchased

Puree raspberries, lemon juice and sugar together in food processor until smooth, adding hot water if necessary for frozen berries. In a trifle dish, layer pound cake, raspberry puree, fresh berries and whipped cream. Repeat. Garnish with fresh berries and mint leaves.