FOURTH OF JULY TRIFLE CAKE

FOURTH OF JULY TRIFLE CAKE image

Number Of Ingredients 11

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

Steps:

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 9â³pan.) In a bowl, combine raspberries, strawberries, 1/4 cup of powdered sugar, and lemon juice. Â 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. Â 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. Â Top with half the berry mixture. Â 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.