Cassata Trifle

By Valli Little

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

All you have to do is throw all your ingredients of Cassata Trifle

  1. 200g sponge finger biscuits (savoiardi)
  2. 150ml vin santo* wine or other dessert wine
  3. 450g fresh raspberries or frozen raspberries, plus extra to serve
  4. 500g fresh ricotta
  5. 1/3 cup (50g) icing sugar
  6. 600ml thickened cream
  7. 25g mixed glace fruits, chopped
  8. 100g grated dark chocolate

The instruction how to make Cassata Trifle

  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.

Nutritions of Cassata Trifle

fatContent: 591.286 calories
saturatedFatContent: 41 grams fat
carbohydrateContent: 25 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: 29 grams sugar
cholesterolContent: 10 grams protein
sodiumContent: 109 milligrams cholesterol

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