Ingredients:

  • 2 cups (300 g) Fresh Strawberries, sliced
  • 1 cup (150 g) Fresh Raspberries, whole
  • 2 cups (300 g) Fresh Blueberries, whole
  • 3 Tbsp (45 g) Granulated Sugar
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 24 - 30 (200 g) Italian Ladyfingers (Savoiardi)
  • 1/2 cup (120 ml) Sweet Sherry or Fruit Juice Syrup
  • 16 oz (450 g) cold Mascarpone Cheese
  • 2 cups (480 ml) cold Double Cream (Heavy Cream)
  • 1/2 cup (60 g) sifted Confectioners' Sugar (Icing Sugar)
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Prepare the Berries: Gently combine all sliced and whole berries (Strawberries, Raspberries, Blueberries) with the 3 Tbsp sugar and 1 Tbsp lemon juice in a medium bowl. Set aside for 30 minutes at room temperature for maceration.
  2. Make the Mascarpone Cream: In a large, chilled mixing bowl, combine the cold Mascarpone cheese, cold Double Cream, sifted Confectioners' Sugar, and Vanilla Extract. Whisk using an electric mixer on medium-high speed until the mixture forms firm, stiff peaks. Transfer half of the cream to a separate bowl and refrigerate immediately for the final layer.
  3. Assemble the First Layer (The Base): Dip one side of a Ladyfinger rapidly into the Sherry or juice syrup, ensuring it is moist but not soggy. Line the bottom of the trifle bowl tightly with the soaked Ladyfingers. Pour half of the macerated berries and their accumulated syrup over the sponge base.
  4. Add the Second and Third Layers: Gently spoon half of the remaining Mascarpone Cream mixture (the unfrozen portion) evenly over the berry layer, smoothing the top. Repeat the sponge layer: Quickly dip the remaining Ladyfingers in the syrup and arrange them over the cream. Top this layer with the remaining half of the macerated berries and syrup.
  5. Final Cream Layer and Chill: Retrieve the refrigerated half of the Mascarpone Cream. Carefully spread this final cream layer over the berries, smoothing the surface completely. Cover the trifle bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow flavors to meld and the structure to set.
  6. Presentation: Before serving, decorate the top with a fresh arrangement of extra berries to enhance the Red, White, and Blue theme.