Fresh Fruit Trifle

SERVES 8 to 10
TOTAL TIME: 45 minutes plus 6 hours chilling time

1 quart strawberries, hulled and quartered
2 cups raspberries (10 ounces)
2 cups blueberries (10 ounces)
1 store-bought pound cake (1 pound)
6 tablespoons Torani Hazelnut Flavoring Syrup (This is my substitute for rum.)
4 cups vanilla pudding, chilled
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
2 kiwis, peeled and sliced into ¼-inch-thick half moons

1. Gently mix the berries together in a bowl. Cut the pound cake into ½-inch-thick slices, and then cut each slice in half.

2. Shingle a third of the pound cake slices in the bottom of a 3- to 4-quart trifle dish. Brush the cake slices with 2 tablespoons of the syrup. Sprinkle half of the berries over the cake, followed by half of the pudding. Repeat with another layer of cake, syrup, berries, and pudding. Shingle the remaining pound cake over the last layer of pudding and brush with the remaining syrup. Cover tightly with plastic wrap and refrigerate until chilled, at least 6 hours.

3. Whip the cream, sugar, and vanilla with an electric mixer set on low speed until frothy and the sugar has dissolved, about 1 minute. Increase the speed to high and continue to whip until smooth and double in volume, about 1-3 minutes. Spread the whipped cream over the chilled trifle and garnish with kiwi slices shingled around the edge.

To Make Ahead
The trifle can be prepared through step 2, covered tightly with plastic wrap, and refrigerated for up to 3 days.