Happy Independence Day! If you’re looking for a treat that’s as festive as your celebration, this easy trifle is for you. There’s no cooking involved — just a little mixing, layering, and chilling — so it’s perfect for this sizzling summer weather. Whip it up in the morning, and it will be ready to go for your afternoon party. There’s nothing to it!
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The stars of this dessert, of course, are the fresh seasonal berries. In the video, I’ll show you how to bring out their natural juices with a little fresh orange and confectioner’s sugar (a technique called macerating). You’ll layer the berries with 10 ounces mascarpone cheese and about 24 ladyfingers, which become decadently cakelike after soaking up all the sweet fruit juices. You’ll also need an 8-inch springform pan and some parchment paper for this trifle. In the video, you’ll see how I use these to make forming and unmolding the cake a snap. So festive, so good!
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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
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
3/4 pound blueberries (2 1/2 cups)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Red, White, and Blue Berry Trifle | Everyday Food with Sarah Carey
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