Blog Recipe Of The Week

Ricotta and Cinnamon Trifle with Salted Amaretto

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Go decadent this festive season with this stunning multi-layered trifle from Delicious.

Serves 12

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40 soft amaretti biscuits (from Italian food shops and selected supermarkets)
1 tbsp ground cinnamon, plus extra to dust
1/2 cup (125ml) amaretto (almond liqueur)

For the salted amaretto jelly:
5 titanium-strength gelatine leaves
1 cup (220g) caster sugar
1 cup (250ml) amaretto (almond liqueur)

For the ricotta custard:
1 cup (250ml) milk
2 cups (500ml) pure (thin) cream
1/2 cup (110g) caster sugar
4 egg yolks (reserve the whites)
1 tbs corn flour
1 tsp vanilla bean paste
1kg ricotta

For the meringue:
3 eggwhites (reserved from custard)
180g caster sugar

For the sweet and salty almonds:
1 cup (160g almonds)
1 eggwhite (reserved from custard) whisked to soft peaks
1/4 cup (55 grams) caster sugar
3 tsp ground cinnamon

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For the jelly, soak gelatine leaves in a bowl of cold water for 5 minutes to soften.

Place sugar and 2 cups (500ml) water in a pan over medium heat, stirring until sugar dissolves.

Bring to the boil, then remove from heat and add gelatine and 2 tsp salt flakes, stirring until melted and combined. Add amaretto, then pour into a 4L trifle dish. Chill overnight or until set.

For the custard, place milk and 1 cup (250ml) cream in a pan over medium heat. Place sugar, yolks, corn flour and vanilla in a heatproof bowl and whisk until pale. As soon as cream mixture starts to bubble, pour it into the yolk mixture, whisking constantly.

Return to pan and place over low heat. Stir with a whisk for 8 minutes or until thickened and smooth. Transfer to a bowl and cover surface with plastic wrap. Cool to room temperature then chill overnight.

For the almonds, preheat oven to 180°C. Toss almonds in egg-white, then spread over a baking tray in a single layer and scatter with sugar, cinnamon and a large pinch of salt. Shake tray to ensure almonds are coated.

Roast for 15-18 minutes until crisp. Cool completely, then use the back of a spoon to break almonds apart. Roughly chop. Store in an airtight container until ready to use.

The next day, to finish the custard, whisk remaining 1 cup (250ml) cream to soft peaks. Transfer to a bowl, cover with plastic wrap and chill until needed.

Whisk the ricotta in a stand mixer fitted with the whisk attachment until smooth. Add chilled custard and whisk on low until smooth and combined, then add whipped cream and whisk to combine.

Toss amaretti and cinnamon in a bowl. Place amaretto in a separate bowl, then dip each amaretti in amaretto.

Spoon one-third custard over jelly in the trifle dish. Arrange half the biscuits over the top.
Repeat, finishing with a layer of custard. Chill while you make the meringue. For the meringue, place the egg-whites and sugar in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water) and whisk for 5 minutes or until the sugar has completely dissolved.

Transfer to a stand mixer and whisk on high for 10 minutes or until stiff and glossy.

Spoon meringue over trifle and caramelise with a blow torch. Dust with cinnamon and top with a few almonds.