Shelly's Recipe

SUMMER BERRY TRIFLE

Category: Trifles

Prepared Angel food cake
2 (8 oz.) containers Mozzarella Fresca Mascarpone
1 (11.3 oz) jar lemon curd
1 (16 oz.) container strawberries, quartered
1 (6 oz.) container blueberries
1 (6 oz.) container raspberries
1 cup heavy whipping cream
2 tbsp. sugar
2 tbsp. sliced almonds, toasted

In medium bowl, combine mascarpone and lemon curd until thoroughly blended. In 2-qt. glass serving bowl, arrange one-third of angel food cake pieces, strawberries, blueberries, raspberries and mascarpone mixture; repeat layers twice with remaining ingredients. In medium chilled bowl, beat whipping cream and sugar on high speed with electric mixer until stiff peaks form. Spread over top; sprinkle with almonds. Refrigerate before serving. Serves: 8-10