SPEEDY TRIFLE WITH COOKIES AND BERRIES

SERVES 8

TOTAL TIME: 25 minutes

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You can substitute an equal amount of amaretti or chocolate wafer cookies for the gingersnaps. You can use any combination of berries here; just be sure to have 30 ounces of fruit in total. Do not use frozen berries. The trifle can be assembled and refrigerated for up to 4 hours before serving.

8

ounces mascarpone cheese

½

cup (3½ ounces) sugar

1

teaspoon vanilla extract

⅛

teaspoon salt

2

cups heavy cream, chilled

30

ounces (6 cups) blackberries, blueberries, raspberries, and/or hulled and quartered strawberries

12

ounces gingersnap cookies, crumbled (4 cups)

1. Using stand mixer fitted with whisk, whip mascarpone, sugar, vanilla, and salt together on medium-high speed until smooth, about 1 minute, scraping down bowl as needed. Reduce speed to low and gradually add cream until combined. Increase speed to medium-high and whip until stiff peaks form, about 2 minutes.

2. Measure out and reserve ½ cup of mascarpone mixture for garnish. Gently toss berries together.

3. Arrange 2 cups berries in bottom of 14- to 16-cup trifle bowl. Spread half of remaining mascarpone mixture evenly over top, then sprinkle with 2 cups crumbled cookies. Repeat with 2 cups berries, remaining mascarpone mixture, and remaining 2 cups cookies. Sprinkle remaining 2 cups berries over top. Dollop reserved mascarpone mixture attractively on top. Serve.