Cream and Red Berry Trifle (Pavê)

Prepare the preserves by mixing the mixed berries (preferably frozen), granulated sugar, and lemon juice.

Cook the mixture over low heat, stirring occasionally, until it thickens and reduces, reaching the preserve consistency (the trail made with a spoon should not close immediately).

Let the preserves cool completely.

In a stand mixer, whip the very cold heavy cream until light and voluminous, similar to a light whipped cream.

Add the sweetened condensed milk, the boxed heavy cream, and the vanilla extract to the whipped cream mixture and mix again just until incorporated.

Begin assembling the trifle in a baking dish, starting with a generous layer of the heavy cream mixture.

Quickly dip the ladyfingers in the milk (just a quick dip, do not let them get soggy) and arrange them side-by-side over the cream, forming the first layer of cookies.

Add another layer of the heavy cream mixture over the cookies.

Spoon dollops of the cold red berry preserves over the cream, spreading lightly to swirl them together.

Repeat the layers: dipped cookies, cream, and preserves, building the trifle up to the top.

Finish the trifle with a top layer of preserves, using the tip of a knife in circular motions to create a swirled effect on the surface.

Refrigerate the trifle to set for at least 4 hours before serving.