Prep 25 mins
Cook 12 hrs
I guess "they" don't think we can make trifles! I found this on a site for the U.K.where they say courtesy of "The Yankee Kitchen", 3-19-1993. Haven't tried this as yet - but I like the blueberry touch. Chill overnight. To make it diabetic-friendly, use whipped topping and non-sugar cake.
- 2 pints blueberries (reserve 1 cup for topping)
- 1 teaspoon vanilla
- 24 ladyfingers
- 2 pints raspberries (reserve 1 cup for topping)
- 1⁄4 cup rum
- 1 sponge cakes or 1 sara lee poundcake or 1 angel food cake
- 2 tablespoons Cointreau liqueur or 2 tablespoons other orange-flavored liqueur
- 1⁄4 cup orange juice
- 1 tablespoon honey
- 2 tablespoons vodka
- 2 cups ricotta cheese
- 1 cup heavy cream, whipped
- 1⁄2 cup sugar or 1⁄2 cup Splenda sugar substitute
- Mix ricotta, sugar and vanilla together and set aside.
- Combine the orange liquor and honey; toss with berries.
- Slice cake and then cut slices in triangle pieces.
- Line the bottom of an 8" spring form pan and sprinkle with rum.
- Line the sides with ladyfingers.
- Spread half the ricotta mixture over the cake layer on bottom.
- Sprinkle with some berries.
- Place another layer of cake down and sprinkle with orange juice and vodka mixture, ricotta cream and some berries.
- The last layer should be a layer of cake.
- Cover with whipped cream.
- Decorate with reserved berries.
- Chill overnight.