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Hazelnut, berry and ricotta cream trifles
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Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Indulge in a trifecta of desserts with the beloved trifle.
Ingredients:
  • 275g (1 1/4 cups) caster sugar
  • 125g roasted peeled hazelnuts
  • 60ml (1/4 cup) Frangelico brandy (see note)
  • 1 x 14cm x 20cm plain sponge cake (see note)
  • 85g (1/4 cup) chocolate hazelnut spread
  • Cocoa, to dust
  • 500g frozen mixed berries, thawed
  • 75g (1/3 cup) caster sugar
  • 1 lemon, zested
  • 5.00 gm arrowroot (see note)
  • 110g (1/2 cup) caster sugar
  • 2 egg yolks
  • 300g firm fresh ricotta (see note)
  • 250g (1 cup) mascarpone
Instructions:
  • For the compote, combine berries, sugar, and lemon zest in a saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Transfer a bit of the berry liquid to a small bowl, mix in arrowroot until dissolved, then stir it back into the compote. Simmer for 2 minutes until thickened. Chill in the fridge for 1 hour.
  • Prepare the praline by lining a large oven tray with baking paper. Combine 220g (1 cup) sugar and 60ml (1/4 cup) water in a small saucepan over low heat until the sugar dissolves. Increase heat to medium and cook without stirring until a golden caramel forms. Add hazelnuts, stir to coat, then pour onto the lined tray. Let it set for 10 minutes before breaking it into shards. Process one-third of the shards in a food processor into crumbs. Keep the remaining shards for serving.
  • In a small pan, combine Frangelico, brandy, the rest of the 55g (1/4 cup) sugar, and 60ml (1/4 cup) water. Simmer over medium heat, stirring until the sugar dissolves. Remove from heat and pour into a shallow dish.
  • In an electric mixer, beat sugar and egg yolks until doubled in volume, about 5 minutes. Mix in ricotta until smooth, about 3 minutes, then add mascarpone and beat until thickened, about 1 minute.
  • Slice the sponge cake in half horizontally. Spread chocolate spread over one half and place the other half on top. Cut the cake in half lengthwise to create two 7cm-wide strips, then cut the strips into 1.5cm-wide fingers.
  • In batches, dip 3–4 ladyfingers in syrup and layer them in 6 x 250ml glasses. Spread two-thirds of the luscious ricotta cream, sprinkle with crunchy praline crumbs, and drizzle berry compote. Finish by topping with the rest of the ricotta cream. Chill for 20 minutes to set.
  • Sprinkle trifles with cocoa and garnish with praline shards before serving.

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