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