Ricotta Berry Trifle


  • 2 – 15 oz. Galbani® Ricotta cheese
  • 16 oz. pound cake
  • 2 oz. brandy or rum
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla
  • 1 pt. strawberries, sliced
  • 2 bananas, sliced
  • 8 oz. container whipped topping
  • 8 oz. French vanilla pudding
  • 6 shortbread cookies
  • chocolate shavings


  • Using a traditional trifle bowl, cut pound cake into strips or cubes, and layer half the amount on the bottom
  • Drizzle 1 ounce of the brandy over the cake
  • In a large bowl, mix the powdered sugar, vanilla and ricotta cheese
  • Spoon half of the ricotta mixture over the cake
  • Then layer half of the sliced strawberries and bananas
  • In a separate bowl, whip the pudding and whipped topping together and spoon over the fruit layer
  • Next, crumble 3 shortbread cookies.
  • Repeat by adding the rest of the cake, brandy, ricotta mixture, fruit, pudding mixture, and shortbread cookies.
  • Finish with shavings of chocolate, place in refrigerator and let stand for two hours