Red, White, and Blue Berry Trifle


  • 32 oz. GalbaniĀ® Ricotta
  • 1 cup powdered sugar
  • 4 Tbsp. hazelnut liqueur or raspberry brandy or 3 Tbsp. orange juice
  • 8 oz. whipped topping, thawed
  • 1 baked angel food cake
  • 1 quart fresh raspberries or strawberries, rinsed (if using strawberries, cut into quarters)
  • 1 quart fresh blueberries, rinsed


  • Mix first 3 ingredients together.
  • Cut angel food cake into half inch pieces and layer into the bottom of the trifle dish.
  • Add a layer of the ricotta cheese mixture,
  • Add a layer of raspberries (or strawberries)
  • Layer again with cake.
  • Add another layer of ricotta cheese mixture.
  • Add a layer of blueberries.
  • Add a layer of cheese mixture.
  • Finish with layer of raspberries (or strawberries).
  • Top with whipped cream topping