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    Thursday, March 10, 2016

    Cassata trifle desserts recipes

    Cassata trifle desserts recipes

        200g sponge fingers (savoiardi)
        150ml vin santo* or other dessert wine
        450g fresh or frozen raspberries, plus extra to serve
        500g fresh ricotta
        1/3 cup (50g) icing sugar
        600ml thickened cream
        25g mixed glace fruits, chopped
        100g grated dark chocolate

     Cassata trifle desserts recipes

        Step 1

        Break half the savoiardi into 2cm pieces and spread in a 1.5-litre glass serving dish. Drizzle with half the vin santo and top with one-third of the raspberries.
        Step 2

        Process ricotta, icing sugar and half the cream in a food processor until smooth, then spread over the sponge base. Top with remaining raspberries. Break remaining savoiardi over the top and sprinkle with remaining wine.
        Step 3

        Whip remaining cream until soft peaks form and fold in fruit and two-thirds of the chocolate. Spread over the sponge layer. Finish with remaining grated chocolate and a few extra raspberries.

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    Item Reviewed: Cassata trifle desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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