Martha Stewart Red, White, and Blue Berry Trifle

Martha Stewart Red, White, and Blue Berry Trifle is a no bake summer dessert built in a springform pan instead of a bowl. Layered with mascarpone cream, mashed raspberries, ladyfingers, and fresh blueberries, it’s a crowd pleasing Fourth of July showstopper.

Orange juice and confectioners’ sugar pull extra juice from the berries, so every layer of this make ahead summer dessert soaks into the cookies. Whip the mascarpone until just soft peaks form, since overbeating turns it grainy.

Martha Stewart Red, White, and Blue Berry Trifle

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

485

kcal

Layers of tangy mashed raspberries, airy mascarpone cream, and soft ladyfingers that set into a sliceable trifle with plump blueberries on top.

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 ⅓ 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 ½ cups)
  

Directions

• Line the pan: Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan.
• Mash the raspberries: 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.
• Whip the cream: 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.
• Layer the base: Place half the ladyfingers in pan and top with half the raspberry mixture.
• Spread cream and repeat: 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 and chill: 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.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Reynolds unbleached parchment paper, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use strawberries instead of raspberries in this trifle?

Strawberries work well as a swap. Cut any large ones in half before tossing them with the sugar and orange juice, then mash gently with a fork. Blackberries also hold up, though they release less juice than raspberries, so you may want to add an extra tablespoon of orange juice to keep the layers moist.

How far ahead can I make this berry trifle?

You can build the whole trifle up to 3 days before serving. Cover it tightly with plastic wrap once assembled and keep it in the fridge. The ladyfingers actually taste better after a full day because they soak up more juice from the berries and cream.

Do I need a springform pan for this recipe?

An 8-inch springform pan is what Martha calls for, and it’s worth using because the removable band lets you unmold clean slices. A regular cake pan or baking dish won’t be tall enough for all the layers, and getting slices out in one piece would be a fight. If your springform is 9 inches, it will still work, but the layers will be a bit thinner.

How should I store leftover berry trifle?

Keep leftovers covered tightly in the fridge for up to 3 days. After that, the ladyfingers get too soft and mushy from the fruit juices. Freezing is not a good option here because the mascarpone cream and berries break down when thawed, and you lose the layered texture entirely.

Can I use cream cheese instead of mascarpone?

Cream cheese will work in a pinch, but expect a tangier, firmer filling. Mascarpone is made mostly with heavy cream, so it has a richer, milder taste that lets the berries shine. If you go with cream cheese, let it soften completely at room temperature for about 30 minutes before whipping, and consider adding an extra tablespoon of confectioners’ sugar to balance the tang.