From start to finish this dessert will take you less than 20 minutes to create and they can even be made in advance. Just whip them up in the morning and store them in the refrigerator until you’re ready to serve.
4 Servings
INGREDIENTS:
FOR THE BASE
1 cup heavy whipping cream
1/4 cup granulated sugar
1 cup Sargento® Ricotta Cheese, any style
1 tablespoon unsweetened cocoa powder
1 tablespoon Kahlua
1 teaspoon instant espresso granules
FOR THE LAYERING
1 cup heavy cream, whipped with 2 tablespoons granulated sugar
1/2 cup chocolate cookie crumbs
FOR THE GARNISH
fresh raspberries
chocolate shavings
DIRECTIONS:
1. Combine whipping cream and sugar in food processor bowl fitted with metal blade.
2. Process 1 minute, or until cream is stiff. Transfer whipped cream to a medium bowl and set aside. (Do not clean bowl of food processor.)
3. Combine cheese, cocoa powder, Kahlua and instant espresso granules in food processor bowl. Process until blended. Add cheese mixture to bowl with whipped cream; fold in with rubber spatula until no white streaks remain.
4. Transfer to dessert glasses.
TRIFLE ASSEMBLY
Create the Tiramisu base according to recipe directions. Layer it with freshly whipped cream and chocolate cookie crumbs. Finish them off with a sprinkling of chocolate shavings and fresh berries.
NOTES:
- Recipe adapted from Sargento Cheese Tiramisu Custard recipe.
- Recipe can be made in advance and stored in the refrigerator for up to one day before serving.
- If you are not a fan of Kahlua, substitute it for 1 teaspoon of pure vanilla extract.
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