Cannoli Trifle
If you’re one of those people who love to bake but feels like you can never make a showstopper, this is the recipe for you. A trifle ALWAYS impresses, and this one isn’t just gorge, it’s damn effing tasty!
There’s a little planning involved (don’t skimp on straining the ricotta!) but the steps themselves are easy!
Cannoli Trifle
Ingredients
FOR THE MACERATED BERRIES:
- 1 pound strawberries, hulled and cut into ½” pieces
- ½ pint blueberries
- 2 tablespoons sugar
- 2 tablespoons Amaretto
FOR THE CANNOLI CREAM:
- 2 pounds whole milk ricotta, strained in the refrigerator overnight
- 1 cup powdered sugar
- 1 tablespoon Amaretto
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon freshly ground nutmeg
- ½ cup heavy whipping cream, whipped to medium peaks
FOR THE CAKE:
- 1 16-ounce store-bought pound cake, cut into ½” cubes
- ¼ cup roasted pistachios, rough chopped, optional
Instructions
- MAKE THE MACERATED BERRIES. In a large bowl, gently stir the strawberries, blueberries, sugar and Amaretto to combine. Let sit at room temperature for at least 1 hour, up to 3 hours.
- MAKE THE CANNOLI CREAM. In a food processor, pulse the ricotta until creamy, for 10 to 15 seconds.
- Add the powdered sugar, Amaretto, vanilla, cinnamon and nutmeg and process, scraping down the sides as needed, until smooth and all ingredients are thoroughly combined; transfer to a bowl.
- Gently fold in the whipped cream.
- To assemble THE CAKE, place half of the cake cubes over the bottom of a trifle bowl.
- Spoon half of the macerated berries and some of the accumulated juice evenly over the cake.
- Spread half of the cannoli cream over the berries.
- Repeat with the remaining ingredients and garnish the top layer of cream with the pistachios.
Notes
This dessert is best when served the day it’s made, but the components can be prepared a day in advance.
