Christmas Berry Trifle - cooking recipe

Ingredients

1 3/4 cups thickened cream (430ml)
1/4 cup icing sugar
1 teaspoon finely grated orange rind
1 cup mascarpone
1/4 cup Cointreau liqueur
150 g blueberries
250 g raspberries
250 g strawberries
1 cup fresh orange juice
250 g savoiardi ladyfingers

Preparation

eatcream, sugar and orange rind in a small bowl with elecric beaters until soft peaks form.
Fold in mascarpone and 2 teaspoons of Cointreau.
Combine berries with another 2 teaspoons of Cointreau.
Combine Cointreau and juice in another bowl.
Dip sponge fingers in liquid one at a time and arrange 1/2 on the bottom of 8 cup serving bowl.
Top with 1/2 cream mixture and 1/2 berriy mixture.
Repeat finishingwith the berries.
I use any berries that take my fancy, like frozen three berry combo, but always use fresh strawberries :-).