Hazelnut, berry and ricotta cream trifles

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How to make Hazelnut, berry and ricotta cream trifles

  • Yield : 6
  • Prep Time : 1:30
  • Cook Time : 0:20
  • Total Time : 1:50

Ingredients

  • 275g (1 1/4 cups) caster sugar
  • 125g roasted peeled hazelnuts
  • 60ml (1/4 cup) Frangelico brandy (see note)
  • 1 x 14cm x 20cm plain sponge cake (see note)
  • 85g (1/4 cup) chocolate hazelnut spread
  • Cocoa, to dust

Berry compote

  • 500g frozen mixed berries, thawed
  • 75g (1/3 cup) caster sugar
  • 1 lemon, zested
  • 2 teaspoons arrowroot (see note)

Ricotta cream

  • 110g (1/2 cup) caster sugar
  • 2 egg yolks
  • 300g firm fresh ricotta (see note)
  • 250g (1 cup) mascarpone

Method

  • Step 1 To make compote, place berries, sugar and lemon zest in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Transfer 2 tablespoons berry liquid to a small bowl, stir in arrowroot until dissolved, then stir mixture back into compote. Simmer for 2 minutes or until thickened. Refrigerate for 1 hour.
  • Step 2 Meanwhile, to make praline, line a large oven tray with baking paper. Stir 220g (1 cup) sugar and 60ml (1/4 cup) water in a small saucepan over low heat until sugar dissolves. Increase heat to medium, then cook, without stirring, until a golden caramel. Add hazelnuts, stir to coat, then pour onto lined tray. Leave for 10 minutes to set, then break praline into shards. Process one-third of the shards in a food processor to crumbs. Reserve remaining shards to serve.
  • Step 3 To make syrup, place Frangelico, brandy, remaining 55g (1/4 cup) sugar and 60ml (1/4 cup) water in a small pan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat. Transfer to a shallow dish.
  • Step 4 To make ricotta cream, using an electric mixer, beat sugar and egg yolks for 5 minutes or until doubled in volume. Add ricotta and beat for 3 minutes or until smooth. Add mascarpone and beat for 1 minute or until thickened.
  • Step 5 Cut sponge in half horizontally. Spread one half with chocolate spread, then top with other half. Cut in half lengthwise to form 2 x 7cm-wide strips, then cut strips widthwise into 1.5cm-wide fingers.
  • Step 6 Working in batches, dip 3–4 fingers in syrup and place in 6 x 250ml glasses. Spoon over two-thirds of the ricotta cream, sprinkle with praline crumbs, then spoon over berry compote. Top with remaining ricotta cream. Refrigerate for 20 minutes to set.
  • Step 7 Dust trifles with cocoa and top with reserved praline shards to serve.

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