ITALIAN TRIFLE:

INGREDIANTS:

WATER - 60 ML

LEMON JUICE -125 ML

CASTER SUGAR - 275 GM

LIMONCELLO -80 ML

RICOTTA -200 GM

MASCARPONE -250 GM

CANDIED FIGS,CHOPPED COARSELY -150 GM

TOASTED HAZELNUTS -110GM

DARK EATING CHOCOLATE -100 GM

DARK EATING CHOCOLATE MELTED -100 GM

THICKENED CREAM -600ML

PACKET SAVOIARDI SPONGE FINGER BISCUITS -250 GM

METHOD:

STIR THE WATER JIUCE AND ¾ CUP OF THE SUGAR IN MEDIUM SAUCEPAN OVER HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO BOIL.BOIL,UNCOVEREDWITHOUT STIRRING ,UNTIL SYRUP THICKENES SLIGHTLY.STIR IN LIQUEUR OFF THE HEAT ;COOL IMMEDIATELY.

AT THE SAME TIME BEAT RICOTTA AND REMAINING SUGAR IN LARGE BOWL UNTIL SMOOTH .ADD MASCARPONE ,BEAT NICELY FOLD IN FIGS,NUTS AND CHOPPED CHOCOLATE.PLACE HALF OF THE RICOTTA MIXTURE IN MEDIUM BOWL;FOLD IN MELTED CHOCOLATE.

BEAT CREAM IN MEDIUM HBOWL WITH MIXTURE UNTIL COMING PEAK;FOLD HALF OF THE CREAM INTO EACH OF THE RICOTTA MIXTURE,

POUR HALF OF THE LEMON SYRUP INTL MEDIUM BOWL;SOAK HALF OF THE BISCUITS UNTIL JUST SOFTENED.LINE 3 LITRE SERVING DISH.

SPREAD HALF OF THE RICOTTA MIXTURE THEN HALF OF THE CHOCOLATE RICOTTA MIXTURE THEN HALF OF THE CHOCOLATE RICOTTA MIXTURE THEN HALF OF THE PLAIN RICOTTA MIXTURE OVER BISCUITS

TIPS:

SERVE WITH COCOA POWDER