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Red berry and dill trifle

You might not expect dill seeds in a dessert, but one taste and you’ll be a convert! The fresh-tasting little seeds work wonders with fresh berries, and a creamy topping of mascarpone cheese will help seal the deal!



  • 1 cup (240 ml) fresh raspberries
  • 1 cup (240 ml) fresh strawberries, quartered
  • 1 tablespoon (15 ml) sugar
  • 3 limes, juice, divided
  • 1 teaspoon (5 ml) dill seeds, ground using a spice grinder
  • 2 cups (470 ml) whipping cream
  • 1 cup (240 ml) mascarpone
  • 3 tablespoons (45 ml) icing sugar
  • 8 slices pound cake or store-bought angel food cake, crumbled into large chunks


  1. Combine the raspberries and sliced strawberries in a large bowl. 
  2. Add sugar, juice of two limes, and ground dill seeds.
  3. Macerate at room temp for 90 minutes to two hours.
  4. In a mixing bowl, whip the cream until soft peaks form.
  5. Add mascarpone and icing sugar, and whip until soft peaks form again.
  6. In individual glasses, place one to two spoonfuls of the strawberry mixture.
  7. Top with a few pieces of pound cake or angel food cake and top with the mascarpone mixture.
  8. Repeat until all glasses are filled and serve immediately. Enjoy!

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