Angel Food And Apricot Trifle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A light, fruit filled dessert that can be served any time of year using whatever fruits are in season at the time. For this variation, the raspberry puree is incorporated with the ricotta mixture. This creates an added level of flavor as well as a beautiful color contrast with the apricots and cake. Ingredients:
1 angel food cake |
1 cup ricotta cheese |
2 cup raspberries (fresh or frozen) |
2 tablespoons honey |
1 cup vanilla yogurt |
1/2 envelope, unflavored gelatin |
1/4 cup warm water |
1 pound fresh apricots (see note) |
1/4 cup st. supéry moscato wine |
Directions:
1. In a food processor, puree ricotta cheese until very smooth, 2 to 3 minutes. This helps reduce the dry consistency of the cheese and makes it more creamy.
2. Add raspberries and honey, puree until smooth
3. Transfer to bowl; fold in yogurt. In a cup, combine gelatin and water and stir until dissolved.
4. Add gelatin to raspberry mixture and stir to incorporate. Place bowl in refrigerator.
5. Slice apricots into thin wedges, about 8 per fruit. Place in bowl with Moscato and toss. Set aside.
6. Divide raspberry mixture and apricots into 3 equal portions. Slice cake into 3 equally thick layers.
7. Place first layer of cake on plate.
8. Place a layer of apricots on top.
9. Top apricots with thin layer of raspberry mixture.
10. Do another layer of cake, apricots, raspberry and finish with a top layer of cake.
11. Cover cake with plastic and refrigerate at least 1/2 hour. Also refrigerate remaining apricots and raspberry mixture.
12. When ready to serve, slice cake into equal portions and serve topped with raspberry mixture and apricots.
13. Makes 10 servings.
14. Note: Try to obtain ripe apricots for this dish. If you prefer to use canned fruits, be sure they are packed in juices and not heavy syrup.
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