Whipped Honeyed Ricotta Trifle with Amaretti, Peaches, and Dessert Wine

Source: Viola Buitoni, Italy by Ingredient

Recipe Type: | Seasons: ,

Trifle di ricotta montata al miele con amaretti, pesche e vino dolce

This recipe appears in Italy by Ingredient by Viola Buitoni (Rizzoli International Publications, 2023) and was demonstrated at the Foodwise Classroom on December 16, 2023.

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.

Serves 4


Extra-virgin olive oil
1 ripe but firm large peach or other softer seasonal fruit (such as persimmons in the winter)
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.

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