Hilarity ensues when Nathan Turner invites his design bestie, the renowned Mary McDonald, into the kitchen to prepare a banana berry trifle. Nathan puts Mary to work making a lemon syrup while he gathers the ladyfingers, mascarpone and fruit for the trifle. Together they talk design and whip up a decadent dessert worthy of any royal dinner party.
3 cups fresh blueberries (17 ounces)
1 cup fresh raspberries (4½ to 5 ounces)
1 cup sliced banana (5 to 6 ounces)
1 cup powdered sugar
½ cup water
3 tablespoons fresh lemon juice
1 cup thinly sliced fresh strawberries
Syrup and ladyfinger layer:
⅓ cup water
⅓ cup sugar
3 1½-inch-long strips lemon peel (yellow part only; shaved with vegetable peeler)
1 7-ounce package crisp ladyfingers (savoiardi, Boudoirs, or Champagne biscuits; do not use soft ladyfingers)
2½ 8-ounce containers mascarpone cheese
½ cup chilled heavy whipping cream
Combine blueberries, raspberries, blackberries, powdered sugar, and½ cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
For syrup and ladyfinger layer:
1. Combine ⅓ cup water, ⅓ cup sugar, and lemon peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lemon peel.
2. Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
For mascarpone topping:
Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add lemon curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.