One of my Dad’s favorite desserts is trifle, and in the summer I like to make a summer berry trifle with all the fresh berries that are available. You can make your own pound cake, or cheat and buy one at the store. In a large bowl, add strawberries, blackberries, raspberries, and blueberries and add a little sugar and Cointreau (orange liquor) or Chambord (raspberry liquor) and let sit on the counter for 30 minutes so it can macerate and allow the juices to form. Since my family is British, we grew up on Bird’s custard powder to make custard, but you can make it from scratch if you want or buy a container of vanilla pudding (it’s summer – you shouldn’t have to work so hard!). Cut the pound cake into 1-inch cubes. Whip 2 cups of heavy cream with some powdered sugar and vanilla and set aside. In a clear glass trifle bowl or a glass bowl put a layer of pound cake and sprinkle some liquor over. Add a layer of fruit, and then a layer of whip cream and put some pound cake on top of that. Add the liquor and continue layering until you end up with whipped cream on the top and add some fresh berries, toasted almond slices and mint to decorate. You can make this several hours before you want to serve and keep it in the refrigerator. Click here for the recipe….