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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 8 Red, White, and Blue Berry Trifle

Ingredients Ingredient Checklist 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)

Cook’s Notes Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 30 mins Servings: 8 Red, White, and Blue Berry Trifle

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 30 mins Servings: 8

Recipe Summary

prep: 20 mins total: 30 mins

Servings: 8

prep: 20 mins

total: 30 mins

prep:

20 mins

total:

30 mins

Servings: 8

8

Red, White, and Blue Berry Trifle

Red, White, and Blue Berry Trifle

Ingredients

Ingredients

  • 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

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.

Cook’s Notes

Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.

Reviews (11)

 Add Rating & Review     326 Ratings   5 star values:        88    4 star values:        87    3 star values:        89    2 star values:        44    1 star values:        18

Load More Reviews

Reviews (11)

Add Rating & Review     326 Ratings   5 star values:        88    4 star values:        87    3 star values:        89    2 star values:        44    1 star values:        18

Add Rating & Review

326 Ratings 5 star values: 88 4 star values: 87 3 star values: 89 2 star values: 44 1 star values: 18

326 Ratings 5 star values: 88 4 star values: 87 3 star values: 89 2 star values: 44 1 star values: 18

326 Ratings 5 star values: 88 4 star values: 87 3 star values: 89 2 star values: 44 1 star values: 18

  • 5 star values: 88 4 star values: 87 3 star values: 89 2 star values: 44 1 star values: 18

    Martha Stewart Member     Rating: Unrated       07/06/2016   I love the look of the sparklers in the photo for this recipe, and would love to replicate the look. Can't find any sparklers, do you have any suggestions of what I might use to create the look? Thank you.  

Martha Stewart Member     Rating: 5 stars       07/05/2016   This recipe was a big hit! It was really beautiful and tasted as good as it looked. I loved the video with Sarah. I really like her cooking style and sense of humor and she did a great job of outlining how to put this recipe together. I was skeptical that it would be as simple and quick as she said but it really was! I will definitely make it again and I will look for other videos by Sarah.  

Martha Stewart Member     Rating: Unrated       07/02/2015   I made this recipe and it didn't take very long at all! Very easy directions and very tasty! My only suggestion would be to have a little more of the mascarpone cheese mixture or substitute (whichever you used, I made the substitute and it came out wonderful) on hand just in case and really...you could never have enough of that stuff anyway!!!!  

Martha Stewart Member     Rating: 4 stars       07/02/2015   This is a great easy recipe. My only suggestion would be: don't mash the raspberries too much they make a lot of liquid, so gently mash by keeping the raspberry about mashed to half of its original size. Also, careful not to add too much orange juice! I really mashed the raspberries and used the 1/4 cup of juice and ended up with a little bit of a mess in the frig. Otherwise delicious !  

Martha Stewart Member     Rating: 5 stars       05/25/2015   Made this today for Memorial Day! Absolutely delicious! I used strawberries instead of raspberries cause I love strawberry and it turned out amazing! Happy Memorial Day !  

Martha Stewart Member     Rating: 5 stars       07/09/2013   This is a perfect summer dessert. I Love The Sourness Of Raspberries And The Sweetness Of Cream. I did Put Some more Sugar With The Raspberries. And There Was So Much Juice from Them It Made The Buiscits Really Moist Which Was Just Perfect. My Kids And The Whole Family Loved It. Thank You!  

Martha Stewart Member     Rating: Unrated       07/04/2013   I was extremely pleased with this recipe. I made it for a party last 4th of July and everyone absolutely loved it!  

Martha Stewart Member     Rating: Unrated       06/06/2013   What a wonderful video - she makes any recipe less intimidating! :)  

Martha Stewart Member     Rating: Unrated       07/05/2012   I was a bit disappointed with this recipe. I expected it to be more like the strawberry tiramisu I am fond of. I would probably make it again but increase the cheese filling and sweeten the raspberries more. Would have loved a glaze to shine up the blueberries as well. Yes, I will make this again but will turn it into the fab dessert it was meant to be!  

Martha Stewart Member     Rating: Unrated       07/04/2012   Sarah, you are extremely cool! Love your style, enthusiasm and how easy you cook everything! Best wishes! Tashata.

    Martha Stewart Member

    Rating: Unrated 07/06/2016

I love the look of the sparklers in the photo for this recipe, and would love to replicate the look. Can’t find any sparklers, do you have any suggestions of what I might use to create the look? Thank you.

Rating: Unrated

Rating: 5 stars 07/05/2016

This recipe was a big hit! It was really beautiful and tasted as good as it looked. I loved the video with Sarah. I really like her cooking style and sense of humor and she did a great job of outlining how to put this recipe together. I was skeptical that it would be as simple and quick as she said but it really was! I will definitely make it again and I will look for other videos by Sarah.

Rating: 5 stars

Rating: Unrated 07/02/2015

I made this recipe and it didn’t take very long at all! Very easy directions and very tasty! My only suggestion would be to have a little more of the mascarpone cheese mixture or substitute (whichever you used, I made the substitute and it came out wonderful) on hand just in case and really…you could never have enough of that stuff anyway!!!!

Rating: 4 stars 07/02/2015

This is a great easy recipe. My only suggestion would be: don’t mash the raspberries too much they make a lot of liquid, so gently mash by keeping the raspberry about mashed to half of its original size. Also, careful not to add too much orange juice! I really mashed the raspberries and used the 1/4 cup of juice and ended up with a little bit of a mess in the frig. Otherwise delicious !

Rating: 4 stars

Rating: 5 stars 05/25/2015

Made this today for Memorial Day! Absolutely delicious! I used strawberries instead of raspberries cause I love strawberry and it turned out amazing! Happy Memorial Day !

Rating: 5 stars 07/09/2013

This is a perfect summer dessert. I Love The Sourness Of Raspberries And The Sweetness Of Cream. I did Put Some more Sugar With The Raspberries. And There Was So Much Juice from Them It Made The Buiscits Really Moist Which Was Just Perfect. My Kids And The Whole Family Loved It. Thank You!

Rating: Unrated 07/04/2013

I was extremely pleased with this recipe. I made it for a party last 4th of July and everyone absolutely loved it!

Rating: Unrated 06/06/2013

What a wonderful video - she makes any recipe less intimidating! :)

Rating: Unrated 07/05/2012

I was a bit disappointed with this recipe. I expected it to be more like the strawberry tiramisu I am fond of. I would probably make it again but increase the cheese filling and sweeten the raspberries more. Would have loved a glaze to shine up the blueberries as well. Yes, I will make this again but will turn it into the fab dessert it was meant to be!

Rating: Unrated 07/04/2012

Sarah, you are extremely cool! Love your style, enthusiasm and how easy you cook everything! Best wishes! Tashata.

All Reviews for Red, White, and Blue Berry Trifle

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Red, White, and Blue Berry Trifle

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest