Frozen Patriotic Torte

Instructions

1. Line a 9-inch springform pan with waxed paper.
2. Beat mascarpone and sugar in a large bowl until blended. Beat in lemon zest and juice.
3. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into mascarpone mixture. Transfer 2 1/2 cups mascarpone mixture to a bowl; cover and refrigerate.
4. Fold pound cake into remaining mascarpone mixture. Spread half of the cake mixture into the prepared pan. Line the edge of filling, near pan, with raspberries; top filling with 2 cups raspberries.
5. Spread remaining cake mixture into the pan. Line the edge of filling, near pan, with blueberries; top filling with 1 3/4 cups blueberries.
6. Spread reserved mascarpone mixture over top. Arrange remaining blueberries in a star shape. Line the edge of filling, near pan, with remaining raspberries.
7. Cover and freeze for at least 4 hours or overnight. Remove torte from freezer 10 minutes before serving. Gently run a knife around edge of pan to loosen; remove sides of pan.