5 cups raspberries
3/4 cups confectioners' sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces marscapone cheese (1 and 1/3 cups)
1 and 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
2 and 1/2 cups blueberries
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 marscapone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and a 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 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.
(yes, that is my son in the background with his finger poised ready to swipe a taste!)
Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours. To serve, unmold trifle and peel away parchment.