Red, white and blue trifle
A beautiful, tri-colored trifle that requires no baking!
- 1 and 1/2 pounds raspberries or strawberries hulled, cleaned and quartered
- 1/4 cup orange juice
- 3/4 cup powdered sugar divided
- 10 ounces (about 1 and 1/3 cups) mascarpone cheese
- 1 and 1/4 cups cold heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- 20-24 ladyfingers from a 7 ounce package broken into 1-inch pieces
- 3/4 pound (about 2 and 1/2 cups) fresh blueberries
Line the bottom of an 8-inch springform pan with parchment paper. Cut two additional sheets of parchment paper so that it is about 4 inches taller than the pan. Use these sheets to line the inside perimeter of the pan.
In a medium sized bowl, toss the raspberries or strawberries with the orange juice and 1/4 cup of powdered sugar. Using the back of a spoon, lightly mash them to release their juices. Set aside for about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the mascarpone with the remaining 1/2 cup of powdered sugar on medium speed until well blended. Whisk in the cream, vanilla, and salt until soft peaks form, about 4-5 minutes.
Place the ladyfingers on the bottom of the pan in one even layer. Add half of the berry mixture and top with half of the whipped cream. Make sure the whipped cream is even. Repeat with the remaining ladyfingers, berries and whipped cream.
Top with the blueberries and chill in the refrigerator for about 3 hours.
To serve the trifle, unhinge the springform pan and remove the parchment paper from the side. Slice and serve.
Leftover trifle should be stored in the refrigerator and will last for a few days.
Source: My sister-in-law, who found it on Martha Stewart