Recipe box
Red , W hite , and Blue Be ry Trifle A spectacular berry dessert that ' s perfect for your July 4 party — or any summer celebration .
Ingredients
• 1½ lb . raspberries
• ¾ c . confectioners ' sugar
• ¼ c . fresh orange juice
• 10 oz . mascarpone cheese
• 1¼ c . cold heavy cream
• ½ tsp . pure vanilla extract
• fine salt
• 20 ladyfingers
• ¾ lb . blueberries
Courtesy of Martha Stewart
Directions
1 . In a medium bowl , combine raspberries with 1 / 4 cup confectioners ' sugar and orange juice . With the back of a fork , lightly mash berries to release their juices and let sit 10 minutes . Meanwhile , in a large bowl , stir together mascarpone and 1 / 2 cup confectioners ' sugar until smooth . Whisk in cream , vanilla , and pinch of salt and whisk until soft peaks form , about 4 minutes .
2 . Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan . Place half the ladyfingers in pan and top with half the raspberry mixture . With a small offset or rubber spatula , spread half the whipped cream over berries . Tap pan gently on counter to remove air bubbles . Repeat with remaining ladyfingers , raspberry mixture , and whipped cream .
3 . Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened , about 3 hours ( or , tightly covered with plastic , up to 3 days ). To serve , unmold trifle and peel away parchment .
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