Food & Cooking Recipes Dessert & Treats Recipes Red, White, and Blue Berry Trifle 3.6 (328) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 14, 2020 Rate PRINT Share 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. Originally appeared: Everyday Food, July/August 2011 Rate It PRINT