American Trifle
Submitted by moonshine
Italian-inspired layered dessert with sponge cake soaked in rum and orange liqueur, sweetened ricotta cream, and fresh berries. A boozy, elegant trifle for special occasions.
YIELD
10 servingsPREP
30 minCOOK
0 minREADY
30 minThis isn’t your grandmother’s English trifle, it’s the American remix with Italian flavors and a generous pour of spirits.
Layer slices of sponge cake or pound cake brushed with rum in a springform pan, line the sides with ladyfingers, then spread on sweetened ricotta mixed with vanilla. Add a layer of fresh blueberries and raspberries tossed with orange liqueur and honey, then repeat with more cake (this time brushed with orange juice and vodka), more ricotta, and more berries. The final layer of cake gets crowned with billowy whipped cream and a jeweled arrangement of the reserved berries.
After an overnight chill, the flavors meld into something sophisticated and luscious. It’s a showstopper that tastes as good as it looks.
Chef Tips
- Brush cake generously with the spirits so every bite is moist and flavorful
- Use fresh berries for the best texture and brightest flavor
- Chill overnight for easiest slicing and fullest flavor development
- Release carefully from the springform pan and transfer to a serving platter for presentation
Ingredients
Directions
Mix ricotta, sugar and vanilla together and set aside. Combine the orange liquor and honey, toss with the berries. Slice cake and then cut slices into triangle pieces.
Line the bottom of a 8-inch spring form pan and sprinkle with rum. Line the sides with ladyfingers. Spread half of the ricotta mixture over the cake layer on bottom. Sprinkle with some berries.
Place another layer of cake down and sprinkle with orange juice and vodka mixture, ricotta cream and some berries. The last layer should be a layer of cake. Cover with whipped cream. Decorate with the reserved berries.
Chill over night.
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