Whipped Honeyed Ricotta Trifle with Amaretti, Peaches, and Dessert Wine
Source: Viola Buitoni, Italy by Ingredient
Trifle di ricotta montata al miele con amaretti, pesche e vino dolce
I cannot find a base this ricotta trifle dessert does not hit: it is fast and simple to assemble, improves after sitting for a few hours, is gluten-free, and can be made any time of year by using seasonal fruit. And it is both original and delectable to boot.
This recipe was demonstrated at the Foodwise Classroom on December 16, 2023.
Extra-virgin olive oil
1 ripe but firm large peach or other softer seasonal fruit
1 cup (240 milliliters) dessert
wine of your choice
12 ounces (340 grams) ricotta
1 ½ tablespoons honey
12 amaretti cookies
Chill four ½ cup (120 milliliter) glasses in the refrigerator.
Halve and pit the peach and cut each half into 8 crescents. Place them in a bowl and douse with the wine. Toss well and leave the peach slices to marinate while you prepare the rest of the ingredients.
Combine the ricotta and honey in a bowl and whisk them with glee until the ricotta appears smooth and glossy. Crumble the amaretti cookies.
Retrieve the glasses from the refrigerator and plop a generous spoonful of ricotta in the bottom of each glass.
Shake the glasses to spread the cheese, arrange 2 peach slices on the ricotta, and sprinkle with amaretti crumbles.
Repeat the layers. Drizzle each glass with a bit of the peach marinade.
Seal the glasses with plastic wrap and refrigerate for at least 1 hour or up to 1 day before serving.