My daughter has been asked, at the last minute, to bring a dessert for a Fourth of July cookout. It seems the hostess underestimated the popularity of a lake house for tomorrow's fireworks display. Seeing that she is working normal hours today, we thought this would be a cinch to make and great theater for the occasion.
This dessert is assembled in a spring form pan. Alternatively, you can layer everything in a trifle mold and use store bought pound cake instead of ladyfingers. Sara Lee makes a good one.
- 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)
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 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 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,
3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
Recipe adapted from Martha Stewart