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Prep Time: 25 Minutes Cook Time: 720 Minutes |
Ready In: 745 Minutes Servings: 6 |
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I guess they don't think we can make trifles! I found this on a site for the U.K.where they say courtesy of The Yankee Kitchen , 3-19-1993. Haven't tried this as yet - but I like the blueberry touch. Chill overnight. To make it diabetic-friendly, use whipped topping and non-sugar cake. Ingredients:
2 pints blueberries (reserve 1 cup for topping) |
1 teaspoon vanilla |
24 ladyfingers |
2 pints raspberries (reserve 1 cup for topping) |
1/4 cup rum |
1 sponge cakes or 1 sara lee poundcake or 1 angel food cake |
2 tablespoons cointreau liqueur or 2 tablespoons other orange-flavored liqueur |
1/4 cup orange juice |
1 tablespoon honey |
2 tablespoons vodka |
2 cups ricotta cheese |
1 cup heavy cream, whipped |
1/2 cup sugar or 1/2 cup splenda sugar substitute |
Directions:
1. Mix ricotta, sugar and vanilla together and set aside.
2. Combine the orange liquor and honey; toss with berries.
3. Slice cake and then cut slices in triangle pieces.
4. Line the bottom of an 8 spring form pan and sprinkle with rum.
5. Line the sides with ladyfingers.
6. Spread half the ricotta mixture over the cake layer on bottom.
7. Sprinkle with some berries.
8. Place another layer of cake down and sprinkle with orange juice and vodka mixture, ricotta cream and some berries.
9. The last layer should be a layer of cake.
10. Cover with whipped cream.
11. Decorate with reserved berries.
12. Chill overnight.
13. Enjoy!
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