Pound Cake With Fresh Berries and Maple Whipped Mascarpone

• 1 sara lee poundcake, cut into cubes
• 1 pint fresh strawberry, sliced
• 1 pint fresh blueberries
• 12 pint raspberries
• 14 cup water
• 1 tablespoon confectioners' sugar
• 12 cup peach schnapps
• 12 ounces mascarpone cheese
• 14 cup maple syrup
• of fresh mint (to garnish)

1. Place the large, diced pound cake into a storage container.
2. Combine the strawberries, blueberries, raspberries, water, sugar and peach schnapps, and mix well.
3. Store in a separate container.
4. In a mixing bowl combine mascarpone cheese with real maple (not pancake syrup).
5. Mix well and store in a container.
6. Place the pound cake cubes in the center of a bowl.
7. Top with the marinated fruit.
8. Place a nice dollop of the maple mascarpone on top and garnish with fresh mint.

poundcake, fresh strawberry, blueberries, raspberries, water, sugar, peach schnapps, mascarpone cheese, maple syrup, mint

Taken from www.food.com/recipe/pound-cake-with-fresh-berries-and-maple-whipped-mascarpone-178336 (may not work)