I invented this strawberry trifle about an hourt ago. Just time to take a couple of photos and devore it, and I am already posting this super easy recipe.
Why?
Because I imagine there may be any of you sat there, surfing on the net with that sweet tooth, wanting to eat something sweet but without knowing exactly what… well, that’s it, the strawberry trifle!
I was trying to work on my computer but I was feeling exactly like that. Then I went to my kitchen and saw the strawberries I bought this morning and remembered I bought also fresh ricotta cheese and… the sweet I was looking for was just there.
Usually trifle contains cookies or some kind of crumble inside. They’re wonderful, but as I just wanted some sweet taste without exceeding in calories, I left the cookies out of this recipe – but obviously you can add them between one layer and another.
- 12 medium strawberries
- 200 g of fresh ricotta cheese (about a cup)
- juice of ½ lemon
- 3 to 4 Tbsp of sugar (to taste)
- Wash the strawberries, cut the leaves and cut them in pieces.
- Add the lemon juice, 1 to 2 Tbsp of sugar and mix well.
- Add 1 to 2 Tbsp of sugar to the ricotta and whisk it with a fork energically until it becomes creamy.
- Put it inside a sac a poche.
- With a blender or an immersion blender, reduce half of the strawberries into a purea.
- Add the purea to the rest of the strawberries.
- Using a sac a poche, put some ricotta into a glass or a serving cup, add a layer of strawberries, another of ricotta and so on.
- Refrigerate before serving or eat as it is.
- Buon appetito!
