BERRY TRIFLE

COOKBOOK: Mag Recipe

In no time this was ready to be served and in no time were these cups empty!

OMG delicious and super easy to make!

Ricotta with cream & berries along with almond biscuits is a great combination and definitely one to make for your family & friends during the festive season!

Enjoy

RECIPE

Serves 4

300ml thickened cream

2 tablespoons icing sugar

1 extra tablespoon of icing sugar

500g mixed frozen berries, thawed

100g blueberries

1 large tablespoon finely grated orange rind

1/2 cup of orange juice

125g almond finger biscuits, crumbled

Place cream and icing sugar in a bowl and beat until soft peaks form. Chill until required.

Place half of the berries in a processor, add orange rind, extra icing sugar and process until it is smooth. Add ricotta cheese and process until all combined.

Place berry mixture in a bowl, add the thickened cream and blend well. Refrigerate.

Place the remaining berries in a bowl and add orange juice. Allow to stand in juice for 10mins (you can place it in the fridge for this time).

Drain berries and set aside.

Using a piping bag with a large nozzle, fill half way up a cup with berry mixture. Sprinkle with some berries and biscuit crumbs. Repeat with berry mixture and biscuits & berries. Serve chilled.

Note: Using a piping bag makes it easier not to smudge the sides of the cup. This process can also be done with a spoon.