Summer Berry Trifle

Summer Berry Trifle

Serves 8-10


16 oz. mascarpone cheese
20 oz. (2 jars) Kowalski's Lemon Curd
1 Kowalski's Angel Food Cake, cubed
16 oz. fresh strawberries, stemmed and quartered
6 oz. fresh blueberries
6 oz. fresh raspberries
1 cup heavy cream
2 tbsp. superfine sugar
2 tbsp. sliced almonds, toasted
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  1. In a medium mixing bowl, combine mascarpone and lemon curd until thoroughly blended.
  2. In a 2 qt. glass serving bowl, layer ⅓ of angel food cake pieces, ⅓ of strawberries, ⅓ of blueberries, ⅓ of raspberries and ⅓ of mascarpone mixture; repeat layers twice with remaining fruit and mascarpone mixture.
  3. In a chilled medium bowl, beat cream and sugar on high speed with an electric mixer until stiff peaks form.
  4. Spread whipped cream over top of trifle; sprinkle with almonds.
  5. Refrigerate trifle before serving.


Find It!

  • Kowalski's Lemon Curd and Angel Food Cake are available seasonally in the Bakery Department.