serves: 6 per serving 42.3g fat; 2621kJ (627 cal)

Ingredients:
1 3/4 cups (430ml) thickened cream
1/4 cup (40g) icing sugar mixture
1 teaspoon finely grated orange rind
1 cup (250g) mascarpone
1/4 cup (60ml) Cointreau
150g blueberries
250g raspberries
250g strawberries, quartered
1 cup (250ml) fresh orange juice
250g packet savoiardi sponge-finger biscuits

Method:
Beat cream, sugar and nnd in small bowl wlth an electric mixer until soft peaks form; fold in mascarpone and 2 teaspoons of the liqueur.

Combine bernes and another 2 teaspoons of liqueur in medium bowl. Combine remaining liqueur and juice in another medium bowl. Dip sponge fingers, one at a time,
in juice mixture. Arrange half of the sponge fingers around base of 2-litre (8 cup) serving dish.

Top with half of the cream mixture; sprinkle with half of the berry mixture.

Layer remaining sponge fingers over bernes. Repeat cream and berry layers. Cover, refrigerate 3 hours or overnight.

Berry Trifle