Red White And Blue Berry Delight Recipes

RED, WHITE AND BLUE BERRY DELIGHT

Steps:

• Place cut strawberries into a medium bowl.
• In a small bowl, mix together the orange juice, sugar and Blue Curaçao.
• Pour over the strawberries and gently toss to completely coat.
• Cover and refrigerate at least two hours before using.
• Preheat oven to 325 degrees F.
• Prepare a 9 X 5-inch loaf pan by spraying with with cooking spray and lightly flouring it.
• Cream the butter.
• Slowly add the sugar and beat until light.
• Add the eggs, one at a time and beat until well incorporated.
• Add the vanilla.
• Stir in the flour and salt and mix well.
• Pour into prepared pan.
• Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted into the middle comes out clean.
• Cool in the pan for 5 minutes.
• Then run a knife around the sides of the cake to loosen it before turning it out on a wire rack to cool completely.
• Cut half the loaf into one inch cubes.
• Pour the whipping cream into a mixer and beat at medium for about 3 minutes until soft to medium peaks form. Gradually add sugar while beating.
• In a trifle bowl, place a single layer of poundcake cubes on the bottom.
• Cover with a third of the Strawberries Lenox and remember to use that juice!
• Sprinkle with 1/3 of the blueberries.
• Evenly spread 1/3 of the whipped cream to cover the bottom layer.
• Repeat process until reaching the top of the bowl.
• Top with remaining whipped cream, sprinkle with a few blueberries and seal the deal with those whole strawberries.
• Refrigerate until serving.

RED, WHITE, AND BLUE BERRY TRIFLE

Steps:

• In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
• Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.
• Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.