Ricotta and raspberry trifle with honeycomb Recipe - Better Homes & Gardens Australia
Put a zesty spin on this creamy confection with berries, nuts and honeycomb. A perfectly festive dessert for Christmas.
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Cooking tools:
- Candy thermometer
- Hand mixer
- Trifle dish
- Slice pan
- Cooling rack
- Saucepan
- Heavy-based saucepan
- Parchment paper
- Fine-mesh sieve
- Whisk
- Mixing bowl
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 460g double unfilled sponge cake
- 1/3 cup Cointreau
- 2 cups store-bought thick vanilla custard
- Honeycomb, raspberries and chopped pistachios, to serve
- Ricotta cream
- 1/2 cup caster sugar
- 2 free-range egg yolks
- 600g firm fresh ricotta, crumbled, at room temperature
- 2 tsp vanilla bean paste
- 600ml thickened cream
- Raspberry sauce
- 2 Tbsp caster sugar
- 1 Tbsp cornflour
- 3/4 cup water
- 2 cups frozen raspberries
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