advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close
Under 30 Minutes

Red, White, and Blue Berry Trifle

  • Prep:
  • Total Time:
  • Servings: 8
Red, White, and Blue Berry Trifle

Source: Everyday Food, July/August 2011

Ingredients

  • 1 1/2 pounds raspberries (5 cups)
  • 3/4 cup confectioners' sugar
  • 1/4 cup fresh orange juice (from 1 large orange)
  • 10 ounces mascarpone cheese (1 1/3 cups)
  • 1 1/4 cups cold heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Fine salt
  • 20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
  • 3/4 pound blueberries (2 1/2 cups)

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.

Cook's Note

We used cake sparklers on this trifle. They should only be used outdoors, according to package instructions; alternatively, look for sparkle candles, which will give you a similar look. Both are available from many online baking-supply stores.

Reviews (6)

  • tincaminca 9 Jul, 2013

    This is a perfect summer dessert. I Love The Sourness Of Raspberries And The Sweetness Of Cream. I did Put Some more Sugar With The Raspberries. And There Was So Much Juice from Them It Made The Buiscits Really Moist Which Was Just Perfect. My Kids And The Whole Family Loved It. Thank You!

  • JasmineFleur 4 Jul, 2013

    I was extremely pleased with this recipe. I made it for a party last 4th of July and everyone absolutely loved it!

  • kattyface 6 Jun, 2013

    What a wonderful video - she makes any recipe less intimidating! :)

  • paparmel 5 Jul, 2012

    I was a bit disappointed with this recipe. I expected it to be more like the strawberry tiramisu I am fond of. I would probably make it again but increase the cheese filling and sweeten the raspberries more. Would have loved a glaze to shine up the blueberries as well. Yes, I will make this again but will turn it into the fab dessert it was meant to be!

  • paparmel 5 Jul, 2012

    I was a bit disappointed with this recipe. I expected it to be more like the strawberry tiramisu I am fond of. I would probably make it again but increase the cheese filling and sweeten the raspberries more. Would have loved a glaze to shine up the blueberries as well. Yes, I will make this again but will turn it into the fab dessert it was meant to be!

  • Tashata 4 Jul, 2012

    Sarah, you are extremely cool! Love your style, enthusiasm and how easy you cook everything!
    Best wishes!
    Tashata.

Related Topics