Good morning!! It’s almost the 4th! So I wanted to add this recipe cause it is so super easy, if you are looking for a last minute red, white, and blue dessert.
I love this dessert cause it’s gorgeous, patriotic, and it’s like a deluxe strawberry shortcake. It’s so good! Note to everyone though: If you want to do the sparklers, use cake sparklers. I guess they have specific sparklers, and I didn’t use them, and got junk all over the top of my tart. I had to re-wash the blueberries and scrape off some of the mascarpone topping before I could serve it. So don’t do that.

And if I don’t see/post/talk to you before then, Happy National Independence!!

Printable Recipe

Red, White, and Blue Berry Trifle
1 1/2 pounds raspberries or strawberries
3/4 cup confectioners’ sugar, divided
1/4 cup cold water
16 ounces mascarpone cheese
2 cups cold heavy cream
1 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers
3/4 pound blueberries

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In a medium bowl, combine berries with 1/4 cup confectioners’ sugar and water (if using strawberries, mince up into small pieces first). 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 a pinch of salt and whisk until soft peaks form, about 4 minutes.

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 berry mixture (you are going to have to cut up the ladyfingers so they fit, as shown above). 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, berries, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly cover with plastic, up to 3 days. To serve, unmold trifle and peel away parchment.