Forget the Pie This 4th of July

Impress everyone this 4th of July by putting a patriotic spin, on a traditional dessert; a red, white, and blue berry trifle! Now if you aren’t a baker, do not allow the photo intimidate you. This recipe is both quick and simple, and the results are as tasty as the cake is elegant. Give it a try this weekend, and prepare for the a firework show of flavor in your mouth!

Ingredients (Serves 8):

• 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 sized 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, srpingform pan, then 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.
4. Top with sparklers or sparkle candles and prepare to celebrate! Should you decide to add a little twinkle to your trifle, remember they can be a fire hazard. Only light them outdoors and carefully follow the package instructions.

Enjoy!

*Recipe Source