Add 1 cup fresh raspberries and bake according to the directions.
Cream:
24oz Mascarpone Cheese at room temperature
2 Lemons, zested and juiced
2/3 cup powdered sugar, sifted
2 Tbs heavy cream
Using a paddle attachment, beat the mascarpone cheese, sugar and zest together. Add the lemon juice and cream quickly, being careful to not overbeat the mixture.
Fruit:
Hull and slice 2 pints of fresh strawberries
1 pint fresh blueberries
1 pint fresh raspberries
Using a large bowl or trifle bowl, start with a layer of the pound cake.
The cream will be thick, so drop large dollops across the surface and use a rubber spatula to spread it across the cake.
Layer the fruit generously
Continue with the layers until you have run out of ingredients, or bowls.
(I recommend using more bowls if you run out of space in the first bowl before you run out of ingredients!)
Serve with the blueberry sauce from the pound cake recipe that you already made!
If you are serving adults only, and want to skip the blueberry sauce, drizzle the poundcake with something yummy like Starbucks Cream Liquor or Tripple Sec to keep the cake moist.
