ORANGE BLUEBERRY MASCARPONE TRIFFLE

• 3/4 cup orange juice
• 1/3 cup orange liqueur or orange juice
• 1 pkg(298g) frozen pound cake, thawed and cubed
• 1 tub (475g) Mascarpone cheese, softened
• 2 tbsp granulated sugar
• 1 tbsp grated orange rind
• 1 1/2 cups whipping cream
• 3 cups frozen blueberries
• half orange
• fresh mint leaves

In bowl, stir orange juice with liqueur. Add cake and toss to combine; let stand for 5 minutes or until liquid is absorbed.

Meanwhile, in large bowl, beat together Mascarpone cheese, sugar and orange rind. In separate bowl, whip 1 cup of the cream; fold one-quarter into Mascarpone mixture. Fold in remaining whipped cream.

Arrange half the cake in 8 cup glass bowl. Cover with half the blueberries and half the Mascarpone mixture. Repeat layers once. Cover and refrigerate for 2 hours.

In bowl, whip remaining cream; spread over trifle. Thinly slice orange. Cut halfway through 1 slice; twist and place on cream. Cut remaining slices into quarters arrange around edge of bowl. Garnish with mint.