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Recipe Serves 8-10 |
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This is a stunning dessert for easy entertaining as it can be made in advance and chilled until ready to serve. The flavours combine so well with the luscious pitted cherries, raspberries and strawberries in the Creative Gourmet summer fruits. You could however use any combination of Creative Gourmet frozen berries for this trifle. |
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Top Tips Use good quality yoghurt and fresh ricotta from a deli. A take-away espresso coffee is great for this recipe. Don’t be too fussed about the dish, you can assemble the trifle in almost any bowl or even a salad bowl! |
Ingredients
250g mascarpone
300g fresh full fat ricotta cheese
½ cup good quality thick natural yoghurt
2 tsp vanilla extract
2 tbs icing sugar
1 cup strong espresso coffee
100ml Tia Maria liqueur (or similar)
1 tbs caster sugar
20 (250g) sponge finger biscuits
500g box Creative Gourmet frozen Summer Fruits
100g dark chocolate, chopped
1/3 cup flaked almonds, toasted

Instructions
Place mascarpone, ricotta, yoghurt, vanilla and icing sugar in a medium bowl. Using electric hand beaters, beat until smooth. Set aside.
Stir coffee, Tia Maria and caster sugar in a shallow dish until sugar dissolves. Using half the biscuits, dip each biscuit into the coffee mixture for about 3 seconds on each side until well soaked, break into 3cm pieces and sprinkle over the base of an 8 -10 cup trifle bowl. Top with half the mascarpone mixture. Sprinkle over half the frozen summer fruits, half the chocolate and half the almonds.
Repeat layering using remaining ingredients. Drizzle over any remaining coffee mixture. Cover with plastic wrap and refrigerate for 3-4 hours and serve.
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Good Food & Wine ShowWow! Thank you Brisbane for being such a fantastic crowd at the Good Food & Wine Show. Our Smoothie CubesTM were once again really popular with all the crowds of people. Tropical seemed to be the most popular amongsth the smoothie lovers. From the Creative Gourmet Team. |
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