This isn’t a traditional trifle but it’s a delicious trifle and its instant-gratification-quick! It’s made real whipped cream of coarse but in this case we flavor the cream with maple syrup and almond extract and then use it to lighten fresh ricotta cheese. Individual glasses are lined with layers of maple syrup soaked pound cake, maple and ricotta whipped cream and fresh strawberries. Finished with sprinkled toasted almonds, this dessert is divine the second you make it and its ice-cream wonderful served iced-cold on a hot day. Served leftover, it’s even more trifle like, especially if you let it sit out at room temperature for about 10-12 minutes before serving.
Difficulty: Easy
Serves: 4
Ingredients
- 1 cup whipping cream
- ¼ cup maple syrup
- ¼ teaspoon almond extract
- 8 oz ricotta cheese
- 3 Tablespoons pure maple syrup from Canada
- ½ pound cake, sliced thinly
- 1 quart strawberries, sliced, sweetened with 1 tablespoon maple syrup
- 4 teaspoons sliced almonds, toasted
Place ricotta in a medium mixing bowl with 3 tablespoons of maple syrup and using a wire whisk, beat and lighten until smooth, about 1-2 minutes (or 10 -12 strokes). Set aside.
Place cream in the bowl of an electric mixer and whip on medium speed. When cream starts to thicken slightly, slowly add maple syrup and almond extract. Continue beating until cream forms soft peaks.
Place ¼ of the cream mixture into the ricotta mixture and using a rubber spatula, mix until completely incorporated. Pour all of the ricotta mixture into the bowl with the whipped cream and using the same rubber spatula, fold until thoroughly mixed. Set in the refrigerator if you’re not ready to move to the next step. This can be done several hours or up to a day ahead.
Line four glasses with one slice of pound cake. Pour 1-2 teaspoons of maple syrup over each slice of pound cake. Alternate layering the glasses with the pound cake, the whipped cream and ricotta and the strawberries. Garnish with toasted almonds.
