megsican69: Where’s the beef sauteed with peas and onions?
lancsbabe: Where’s the jelly and custard
calamarimatoi: Good to see some French patriotism around here.
#Allons enfants de la patrie!
hibarihime: Aren’t trifles supposed to be served in a huge trifle bowl?
lakwl: This looks delicious. Are Ladyfingers like biscuits?
wontspendmoney87: I’ll never make this but thank you /u/DougEECummings for keeping this sub active. Even if some of the dishes need work, it fosters interesting discussion. Appreciate your effort!!
ebilkitteh24: Looks yummy but heavy. I think, if i were to make this, I would make a cool whip/cream cheese instead of the marscapone cheese. But looks fantastic.
Edit for misunderstanding. It’s a chill whip and cream cheese mixture.
DougEECummings: Full recipe from [TipHero](https://tiphero.com/red-white-and-blue-trifle/)
**RED WHITE & BLUE TRIFLE**
**INGREDIENTS**
* 1 ½ pounds (5 cups) fresh raspberries
* ¾ cup confectioners’ sugar, divided
* ¼ cup orange juice
* 12 ounces (1 ½ cups) mascarpone cheese
* 1 ½ cups cold heavy cream
* ½ teaspoon pure vanilla extract
* 20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
* ¾ pound (2 ½ cups) fresh blueberries
**DIRECTIONS**
1. In a large mixing bowl, stir together the raspberries, ¼ cup of the powdered sugar and the orange juice. Mash some of the berries lightly with a fork to release the juice. Set aside while you make the filling.
1. In a large bowl, whip the mascarpone cheese and ½ cup of the remaining powdered sugar together with a hand mixer, until light and fluffy.
1. Pour in the cream and vanilla extract. Whip with the hand mixer, gradually increasing the speed to high as the cream thickens, until soft peaks form.
1. Spray a 9-inch springform pan with nonstick spray. Line it with round piece of parchment paper on the bottom and strips of parchment around the sides of the pan.
1. Line the bottom of the pan with the broken lady fingers, trying to fill any gaps with smaller pieces.
1. Spoon half of the raspberry mixture evenly over the lady fingers, then top with half of the mascarpone cream. Spread it evenly to the edges of the pan, then repeat with a layer of lady fingers, the rest of the raspberries, and the remaining mascarpone cream.
1. Top the cream with the blueberries.
1. Refrigerate for 6 hours or overnight, until the ladyfingers have softened.
**TIP**
* Yes, you really do need to spray and line the springform pan with parchment paper. This way, the layers won’t stick to the sides when you release it!
munaught1: This reminds me of something my mom made growing up every 4th of July. She uses macerated Strawberries instead of raspberries though.
somaek: My family is from Cuernavaca, Mexico and we make basically the same thing except with the tricolor flag, green white and red. Jalapenos for green, onion for white and tomatoes for red. That dish’s name: Pico de Gallo.