Zuccotto trifle

Zuccotto trifle

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INGREDIENTS

400g sponge cake, cut into 3cm pieces
150ml cranberry or apple juice
2 x 120g packets fresh raspberries
500g fresh ricotta
60g (1/3 cup) icing sugar mixture
1 x 600ml carton thickened cream
30g mixed glace fruit (such as cherries, pineapple and ginger), coarsely chopped
Fresh raspberries, extra, to decorate
1 x 30g Cadbury Flake bar, crumbled

INSTRUCTIONS

• Place half the sponge cake in a 2L (8-cup) capacity serving dish. Drizzle over half the juice and top with half the raspberries.
• Use an electric beater to beat the ricotta, icing sugar and half the cream in a bowl until smooth. Spoon the ricotta mixture over the sponge cake. Top with the remaining raspberries and sponge cake. Drizzle over the remaining juice.
• Use a clean electric beater to beat the remaining cream in a medium bowl until soft peaks form. Add the glace fruit and fold to combine. Spoon the cream mixture evenly over the top of the trifle. Decorate with the extra raspberries and sprinkle with Flake bar to serve.

Source: http://falafel-recipes.blogspot.in/2011/11/zuccotto- trifle-recipe.html
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