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

pinch salt

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.

School is out which means the kids are home and looking for something to occupy their time. I broke down and bought a snowcone maker last week.  I figure it will fill a couple of afternoons, right?

I skipped over the syrup in the store and went with a homemade version instead.

strawberry syrup

3 cups strawberries (hulled)

3/4 cup sugar

Place strawberries in saucepan and mash to a pulp.  Cook over medium heat for 5 minutes.

Push mixture through a sieve (you should have about 3/4 cup juice)

Return the juice to the pan and add the sugar and mix well.

Bring to a boil and let simmer for 1 minute.

Remove from heat and pour through sieve again.

Skim any foam that may have formed.  Chill before using.

Syrup can be stored in fridge, covered for up to a week.