Hope you had a great Fourth of July (or just a nice weekend if you don’t live in the States)! I feel like I haven’t stopped since the Fourth – filling the last few days with friends, fun, food, drink, and the little interruption of work on Friday. I felt like I was the only person who had to show up at work on Friday morning – no traffic, no phone calls, no appointments, a truly wasted day. It was worse because the hubs and the Misses were just stirring as I walked out the door. Anyway, I made up for it the rest of the weekend! 🙂
On Friday, our friends took the Misses to an afternoon showing of “Despicable Me 2” and D and I met them for sushi afterward (after I got home from work, grrrrrr). Super fun, relaxing way to end the week. We ended up coming back to our house for dessert because D couldn’t stop raving about the trifle I made for an impromptu Independence Day BBQ we had the night before. I didn’t realize he loved it so much, but apparently he thinks it is one of the best desserts I’ve ever made. Whoa. Those are big words considering how much I bake. But, since this a no-bake recipe (brilliant!!), maybe I’ll let it slide.
Then, of course, I got anxious that maybe he talked it up too much and our friends would politely agree while choking it down. (Being complimented has never come without that lovely second-guessing voice in my head. Always.) Anyway, they seemed to love it too and I finally got to have more than a little taste and was equally smitten. The only thing that sucks about it is the picture, which I asked D to take before I cut it. He only took one and this is it:
Nice Picture, right? Ugh.
Here is how it supposed to look, a la Martha Stewart:
The recipe calls for an 8-inch springform pan, and I only had an 8.5 inch pan, so mine looks much bigger. I still got a red-white-blue effect (not that you can tell from the picture…), but I think I would like a smaller pan to make it taller. Either way, it was delicious even if not as perfect as Ms. Stewart’s version. There is also a great video tutorial here, that I recommend watching before you proceed.
Red, White and Blue Berry Trifle
1 1/2 pounds raspberries (5 cups)
3/4 cup confectioners’ sugar, divided
1/4 cup fresh orange juice (about 1 large orange)
10 oz. mascarpone cheese (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 tsp. pure vanilla extract
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces ( I used the full package because my pan was bigger…)
3/4 pound blueberries (2 1/2 cups)
1. Cut one or two strips of parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. If desired, line the bottom of the pan with a round of parchment.
2. 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.
3. In a large bowl, stir together mascarpone and remaining 1/2 cup confectioners’ sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes. Alternately, use an electric mixer – super easy!
4. Place half the ladyfingers into prepared springform pan and top with half the raspberry mixture.
5. With a small offset or rubber spatula, spread half the whipped cream over berries.
6. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries.
7. Refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). I let mine refrigerate for about 6 hours, uncovered, and it was fine.
8. To serve, unmold trifle and peel away parchment.
Source: Martha Stewart