Recipe: Venetian Coffee Trifles

A rich dessert that beats an after-dinner espresso hands down!
ByJasmine BandaliTuesday , 06 October 2015
Recipe: Venetian Coffee Trifles
© wwwtimeincukcontentcom

SERVES 4 TO 6

INGREDIENTS
1 rounded tbsp instant coffee granules, plus extra for serving
250g tub ricotta, drained
2 level tbsp caster sugar
1 egg, separated
30g dark chocolate, melted
4 level tbsp ground almonds
The zest of ½ lemon or orange, finely grated  
1 tbsp lemon or orange juice
12 to 16 sponge fingers
A few chocolate-coated coffee beans, optional
YOU WILL ALSO NEED
4 or 6 coffee cups

METHOD

  1. Dissolve the coffee in 150ml boiling water. Set aside.
  2. Mix the ricotta and sugar in a bowl. Divide the mixture into two bowls.
  3. Whisk the egg white in another bowl and fold it into one half of the ricotta mixture with the melted chocolate.
  4. Add the egg yolk, ground almonds, zest and juice to the other half of the ricotta mixture.
  5. Dip half the sponge fingers into the coffee for a few seconds so they absorb the liquid. Place them into the cups.
  6. Smooth the chocolate ricotta mixture on top.
  7. Dip the rest of the fingers in the coffee, to use it all up, and place in the cups.
  8. Spread the almond ricotta mixture on top. Cover loosely and chill for 3 hours (or overnight).
  9. Take the puddings out of the fridge 10 minutes before serving.
  10. Sift the coffee granules over the top and before serving, add a few chocolate coated coffee beans, if you like.

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