Easy Dessert Italian

Cassata trifle

Name: Cassata trifle
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: /italian
Ingredients: 200g savoiardi sponge fingers; 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

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Layers of sponge fingers, fruit and fresh ricotta are doused in cream and chocolate to create this decadent dessert.

200g savoiardi sponge fingers
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

Method

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.
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.
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.