Lemon-Scented Mascarpone Trifle With Creme De Cassis



  • 1/2 Cup sugar
  • 1 lemon, juice and zest of
  • 16 Ounce mascarpone cheese
  • 1 store-bought poundcake, cut into 1/2-inch thick slices
  • 1/2 Cup creme de cassis (or framboise liqueur, as we used raspberries)
  • 2 Cup quartered strawberries (or whole blueberries or whole raspberries, we used raspberries)
  • toasted almond, chopped (garnish) (optional)
  • whipped cream, flavored with framboise (garnish) (optional)
  • fresh mint leaves, chopped (garnish) (optional)