I know its a day late, but save this for next July 4th! or any time this summer! I made this yesterday for our 4th of July picnic, delicious!
1 1/2 pounds raspberries (5 cups)
3/4 cup confectioner's (powered) sugar, divided
1/4 cup fresh orange juice, from 1 large orange
10 oz mascarpone cheese (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 tsp vanilla extract
fine salt
20-24 ladyfingers broken into 1 inch pieces
3/4 pound blueberries (2 1/2 cups)
In a medium bowl, combine raspberries with 1/4 cup of the confectioner's sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit for 10 minutes.
Meanwhile in a large bowl, stir together mascarpone cheese and 1/2 cup confectioner's sugar until smooth. You could also use stand mixer with whisk attachment. Whisk in cream, vanilla and a pinch of salt- whisk until soft peaks form, about 4 minutes.
Place half of ladyfingers in a large dish or trifle dish, layering the entire bottom. Top with half of raspberry mixture. With a spatula, spread half of cream over berries. Repeat with remaining halves of cookies, raspberries and cream. Then finally top with blueberries.
Refrigerate until whipped cream is stiff and cookies have softened- at least 3 hours, but up to 3 days.
Recipe Borrowed From: Everyday Food Magazine
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