Cassata Cake Trifle



  • 15 oz. Galbani® Whole Milk Ricotta
  • 1/2 cup confectioner’s sugar
  • 8 oz. packaged cream cheese, softened and cubed
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. vanilla extract
  • 1 cup mini chocolate chips
  • 1 qt. strawberries, sliced
  • 1 store-bought pound cake
  • 1 container whipped topping


  • Drain ricotta for 6 hours in cheesecloth or sieve.
  • Put ricotta and confectioner’s sugar in a mixing bowl along with cream cheese, cinnamon, and vanilla. Mix with a hand mixer. Stir in chocolate chips and refrigerate.
  • Cut cake into large cubes (to make handling easier) then cut into ½” thick slices.
  • Layer ricotta cream, strawberries, whipped cream, and cake in a trifle bowl or mason jar. You should have about three layers, depending on your bowl.
  • Make sure the last layer is whipped cream; decorate with strawberries. Chill in refrigerator for a couple hours before serving.

Cassata Cake Trifle Tips:

  • To make your own whipped topping simply mix 1/2 pint of whipping cream, 1/4 cup confectioner’s sugar, and 1 tsp. of vanilla extract to a bowl. Whip until thick and refrigerate.