Food & Cooking Recipes Dessert & Treats Recipes Red, White, and Blue Berry Trifle 3.6 (326) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 14, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 8 This dessert—a red, white, and blue berry trifle—would be right at home at a Fourth of July barbecue. Strawberries can be substituted for raspberries. Ingredients 1 ½ pounds raspberries (5 cups) ¾ cup confectioners' sugar ¼ cup fresh orange juice (from 1 large orange) 10 ounces mascarpone cheese (1 ⅓ cups) 1 ¼ cups cold heavy cream ½ teaspoon pure vanilla extract Fine salt 20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces ¾ pound blueberries (2 ½ cups) Directions 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. Cut 1 or 2 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. 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 Notes Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist. Print