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Desserts

Ricotta and Raspberry Trifle

Name: Ricotta and Raspberry Trifle
Prep time: 2 h
Cook time: 10 min
Yield: 4
Ingredients: ½ cup fresh orange juice; 2 tablespoons Chelsea White Sugar; 2 cups fresh or frozen raspberries; 200g flat plain sponge; ¾ cup fresh low fat ricotta cheese; ½ cup natural low fat yoghurt; ½ teaspoon vanilla essence; 2 tablespoons Chelsea White Sugar, extra; Finely grated orange rind or lightly toasted flaked almonds, to serve

Preparation

2 hours

Bake

10 mins

Difficulty

Easy

Servings

Enjoy the combination of creamy ricotta and tangy raspberry flavours in a macaron!

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Ingredients
Method

Ingredients

½ cup fresh orange juice
2 tablespoons Chelsea White Sugar
2 cups fresh or frozen raspberries
200g flat plain sponge
¾ cup fresh low fat ricotta cheese
½ cup natural low fat yoghurt
½ teaspoon vanilla essence
2 tablespoons Chelsea White Sugar, extra
Finely grated orange rind or lightly toasted flaked almonds, to serve

Chelsea Products in Recipe

White Sugar

The uniform size of the...

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Method

Place the orange juice and Chelsea White Sugar in a small saucepan and simmer for 4-5 minutes or until reduced and syrupy. Add the raspberries and simmer a further 2 minutes to soften berries. Remove from heat and transfer to a bowl and cool.

With a 7cm diameter biscuit cutter, cut 4 circles from the sponge. Flatten each slightly with rolling pin or trim to about 1.5cm in height.

Whisk the ricotta, yoghurt, vanilla and extra Chelsea White Sugar in a medium bowl until creamy.

Place a generous tablespoon of ricotta mixture over the bases of 4 glasses (about 1 cup/250ml capacity). Top with a spoonful of the berry syrup. Gently top each with a disc of the sponge. Spoon over extra berries, then top with more of the ricotta mixture. Place in refrigerator for 1-2 hours to chill. Top with orange rind or almonds to serve.