Quick Berry Trifle Cups

1. Macerate the Berries

1. Hull and slice any larger strawberries into bite-sized pieces.
2. In a medium bowl, combine the strawberries, raspberries, and blueberries with the granulated sugar and lemon juice.
3. Stir gently and let sit at room temperature for 10 minutes to draw out the natural, glossy juices.

2. Whip the Cream & Mascarpone

1. In a separate large mixing bowl, combine the mascarpone, double cream, icing sugar, and vanilla extract.
2. Beat with an electric hand whisk on medium speed for 2 to 3 minutes until smooth, thick, and holding soft-to-medium peaks. Do not over-whip.

3. Assemble the Trifle Cups

1. Break the ladyfingers or sponge cake into bite-sized chunks.
2. Set out 4 individual clear dessert glasses or small jars.
3. Place a layer of sponge pieces in the bottom of each glass, then drizzle lightly with orange juice to moisten.
4. Spoon a generous layer of macerated berries along with a splash of their syrupy juices over the sponge.
5. Top with a dollop of the whipped mascarpone cream, smoothing it gently toward the glass edges.
6. Repeat the layers once more: sponge, juice drizzle, berries, and a final crown of creamy mascarpone.

4. Garnish and Serve

1. Top each cup with a few reserved fresh berries, a light drizzle of berry syrup, and a fresh mint sprig.
2. Serve immediately for maximum cake texture, or chill in the fridge for 20 minutes to let the flavours meld.