Trifle with three types of berries

Ingredients:

• 2 cups heavy whipping cream
• 1 cup crème fraîche
• 1 cup cold milk
• 1 package (90 g) of instant vanilla pudding
• 1 store-bought pound cake, cut into cubes (6 cups)
• 2 cups strawberries, thinly sliced
• 1 cup blackberries
• 1 cup blueberries
• Zest of 1 lemon for garnish
• A sprig of mint for decoration
• Special equipment: trifle bowl

Preparation:

1. Whip the cream with a mixer until soft peaks form and set aside. In a large bowl, whisk together the crème fraîche, milk, and pudding mixture until thickened. Fold in the whipped cream and set aside.
2. Place half of the cubed pound cake in the bottom of a trifle pan. Arrange a third of the strawberries, blackberries, and blueberries on top of the cake. Top with half the pudding. Repeat with the remaining cake, another third of the berries, and the remaining pudding. Sprinkle the remaining berries over the final pudding layer. Refrigerate for 2 hours. Just before serving, sprinkle with lemon zest and garnish with a sprig of mint.