Last Minute Red,White And Blue Trifle

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.

Serves 8

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:

1. 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.
   
   
2. 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, about
   3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
   

You can use cake sparklers on this trifle. They should only be used outdoors, according to package instructions; alternatively, look for sparkle candles, which will give you a similar look. Both are available from many online baking-supply stores.

Recipe adapted from Martha Stewart

Old Fashioned Blueberry Bars

One of my favorite summer treats from one of my favorite blogs, A Perfect Bite.  Perfect for barbecues and picnics.

Blueberry Crumb Bars

Ingredients:

3 cups all-purpose flour

1/2 cup light brown sugar

1/2 cup + 1/4 cup granulated sugar, divided use

1 teaspoon baking powder

1 cup cold butter (2 sticks or 8 ounces)

1 egg, beaten

1 teaspoon of vanilla extract

1/4 teaspoon salt

Zest and juice of one lemon

4 cups blueberries

4 teaspoons cornstarch

Optional: Confectioners' sugar for dusting



Directions:

1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.

2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla extract. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.

3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.

4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days. Yield: 15 bars.