She Makes This Delectable Cake Without Baking It. You Can Too In A Few Easy Steps.

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!

Recipe 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 1/3 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 1/2 cups)


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