Summer Berry Terrine

Directions: LINE a 9x5-inch (2 L) loaf pan with plastic wrap extending 2 inches (5 cm) over sides. Set aside.

STIR together berries, ¼ cup (50 mL) of the sugar, lemon zest and juice. Set aside.

BEAT Marscarpone cheese and whipping cream with remaining sugar until fluffy, about 2 to 3 minutes.

PLACE 3 bread slices in a single layer (will have to cut to fit) in the loaf pan. Top with half of the berries and then half of the Marscarpone cheese mixture. Repeat layers ending with 3 bread slices. Fold in excess plastic wrap and cover with additional plastic wrap, pressing gently to flatten surface. Refrigerate for at least 4 hours and up to 3 days before serving.

REMOVE top plastic wrap and unfold excess wrap over sides of pan. Cover with serving plate and invert. Gently remove remaining plastic wrap and serve.

TIPS: Toss leftover crusts with a sprinkle of cinnamon and drizzle with honey. Arrange in a single layer on a baking sheet and bake in a 350ºF (180ºC) oven until crisp and golden, about 7 minutes. Crumble crusts and serve with yogurt or as a topping for ice cream. Easy Summer Trifle: Layer above ingredients in a large glass bowl (or trifle bowl) and top with extra sweetened whipped cream and berries. Top with grated chocolate. Chill as above.