Cassata trifle desserts recipes
Ingredients
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
Method
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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