Recipe

Ricotta and berry trifles

Apr 30, 1975 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Ricotta and berry trifles
  • 125 gram raspberries
  • 125 gram blueberries
  • 200 gram strawberries, quartered
  • 2 cup (480g) low-fat ricotta
  • 1/3杯(80 ml) orange juice
  • 1/3杯(80 ml) pure maple syrup
  • 2 pavlova nests (20g) crumbled
  • 1 tablespoon toasted flaked almonds

Method

Ricotta and berry trifles
  • 1
    Combine berries in a medium bowl.
  • 2
    Blend or process ricotta, juice and syrup until mixture is smooth.
  • 3
    Divide half the ricotta mixture among four 1-cup (250ml) dessert glasses; sprinkle with meringue and half of the berries. Top with remaining ricotta mixture and berries.
  • 4
    Sprinkle nuts over trifles. Cover, refrigerate for at least 3 hours before serving.

Notes

The trifle can also be served in a large glass bowl. Pavlova nests are commercially made small meringue shells sold in packages of 10 at most supermarkets.

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