Aired January 7, 2009
2 containers blackberries, washed
2 containers blueberries, washed
2 containers raspberries, washed
1/2 cup turbinado sugar (aka "Sugar In The Raw")
1/4 cup orange liqueur, such as Grand Marnier
1 8-inch store-bought vanilla sponge cake
2 cups heavy cream
1/4 cup sugar
1/2 cup shredded sweetened coconut
2 to 3 sprigs fresh mint
In a large bowl, combine the berries, turbinado sugar and orange liqueur. Toss gently to coat and marinate in the refrigerator for at least 1 hour and up to overnight.
When you're ready to assemble the trifle (don't assemble it more than 8 hours before you want to eat it), slice the domed top of the cake off and discard (or save it to snack on).
Slice the remaining cake into two equal layers (they should each be about a half-inch thick). If your cake is a little bit too large to fit inside of your trifle dish, cut a small wedge out of each layer and then fold the cut sides together to make it fit.
In a stand mixer with a whip attachment or a large bowl with a hand mixer, combine the heavy cream and sugar, and beat until the cream is smooth and holds a medium peak.
Spread about 1 cup (eyeball it) of whipped cream into the bottom of the trifle dish. Lay one layer of cake on top, cover with half of the berries along with some of the juice from the bottom of the berry bowl and sprinkle with about half of the coconut. Cover this layer with about 1 1/2 cups of the whipped cream (eyeball it) and make another layer with the remaining cake, berries and berry juice. Garnish the top with the remaining whipped cream and finish it off with the remaining coconut and a few sprigs of mint. Refrigerate until ready to serve.