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Fruit and flower trifle
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Prep Time:
645 minutes
Cook Time:
5 minutes
Total Time:
650 minutes
Quick and boozy trifle for a sweet garden party finale.
Ingredients:
  • 2 titanium-strength gelatine leaves (see note)
  • 500ml rose wine
  • 150g caster sugar
  • 80ml cointreau
  • 125ml orange juice
  • 8 sponge finger biscuits (savoiardi)
  • 250g fresh ricotta
  • 140g yoghurt
  • 35g icing sugar
  • 250g punnet strawberries
  • Unsprayed edible flowers, such as nasturtiums or heartsease, to serve (see note)
Instructions:
  • Allow the gelatine to luxuriate in a refreshing bath of cold water for 5 minutes, or until it becomes supple and ready to yield its magic.
  • In a saucepan over medium-high heat, mix together wine and sugar until sugar dissolves. Remove from heat. Squeeze excess water from gelatine, then whisk into the warm wine mixture until dissolved. Strain into a shallow baking pan, cover, and refrigerate overnight to set.
  • The following day, mix together liqueur and 1/3 cup (80ml) orange juice in a large bowl. Gently break apart sponge fingers and soak them in the juice mixture. Set aside. In a separate bowl, whisk together ricotta, yogurt, icing sugar, and the rest of the orange juice until smooth. Set aside.
  • Slice half of the strawberries thinly and set them aside. Halve the rest of the strawberries and set them aside as well.
  • In 4 300ml glasses, layer half of the soaked sponge pieces followed by half of the wine jelly. Next, divide the sliced strawberries and ricotta mixture evenly among the glasses. Top with the remaining biscuits and jelly. Refrigerate for at least 1 hour or up to 4 hours to allow the ricotta to set.
  • Decorate trifles with fresh halved strawberries and delicate edible flowers. Sprinkle with a bit more icing sugar and enjoy cold.

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