Ricotta cheese lightens this traditionally heavy, rich dessert considerably. Perfect for a summer New Year’s Eve party. Serves 6-8
500g frozen blueberries, raspberries or mixed berries
3 tbsp water
2 tbsp brown sugar
350g plain cake
250g fresh ricotta cheese
250g mascarpone cheese
3 tbsp caster sugar
1 tsp vanilla extract
½ cup Lucky Slivered Almonds
1.
Place the berries in a saucepan, add the water and brown sugar and bring to a boil. Turn the heat to low and simmer gently for 5 minutes, just until some of the berries begin to burst. You should have lots of liquid.
2.
Cut the cake into fingers and squash into the base of a large serving bowl (a glass one is ideal). Pour over the berries and their juice while still warm, distributing the berries evenly.
3.
Beat the ricotta and mascarpone together with the caster sugar and vanilla extract until smooth. Spread this mixture over the berry-soaked cake and refrigerate for at least 2 hours, preferably overnight.
4.
Toast the slivered almonds in a dry frying pan over a moderate heat, tossing constantly, until they are golden. Cool, then arrange on top of the trifle just before serving.
