Keeping with tradition, I made another red, white, and blue dessert for our friends July 4th bbq.
fourth of july trifle cake
1 pound raspberries
1/2 pound strawberries (cut into pieces)
1/4 cup lemon juice
1 cup powdered sugar (divided 1/4 and 3/4 cups)
16 ounces mascarpone cheese
2 cups heavy cream
1 teaspoon vanilla
1/4 teaspoon almond extract
25-30 lady finger cookies
3/4 cup blueberries
Cut two strips of parchment that are at least an inch taller than the side of your springform pan and line the inside with them. (I used a 9″pan.)
In a bowl, combine raspberries, strawberries, 1/4 cup of powdered sugar, and lemon juice. Use a fork to slightly smash the berries and let sit for ten minutes.
In the bowl of a mixer, whisk together the mascarpone and 3/4 cups powdered sugar until smooth. Then whisk in the cream, vanilla, almond extract, and salt until soft peaks form.
Break the ladyfingers into three pieces each and make a single layer of cookies on the bottom of the pan. Top with half the berry mixture. Spread half the mascarpone mixer over top of the berries, smoothing the top with an offset spatula.
Then repeat, a layer of cookies, then berries, then mascarpone.
Top with a layer of blueberries.
Wrap gently with plastic wrap and chill in the refrigerator for at least 4 hours, up to overnight.