Angel Food And Apricot Trifle Desserts Recipes

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Angel Food And Apricot Trifle


  • 1 angel food cake
  • 1 cup ricotta cheese
  • 2 cup raspberries (fresh or frozen)
  • 2 tablespoons honey
  • 1 cup vanilla yogurt
  • 1/2 envelope, unflavored gelatin
  • 1/4 cup warm water
  • 1 pound fresh apricots (see note)
  • 1/4 cup St. SupĂ©ry Moscato wine

  • Method:

  • In a food processor, puree ricotta cheese until very smooth, 2 to 3 minutes. This helps reduce the dry consistency of the cheese and makes it more creamy.
  • Add raspberries and honey, puree until smooth
  • Transfer to bowl; fold in yogurt. In a cup, combine gelatin and water and stir until dissolved.
  • Add gelatin to raspberry mixture and stir to incorporate. Place bowl in refrigerator.
  • Slice apricots into thin wedges, about 8 per fruit. Place in bowl with Moscato and toss. Set aside.
  • Divide raspberry mixture and apricots into 3 equal portions. Slice cake into 3 equally thick layers.
  • Place first layer of cake on plate.
  • Place a layer of apricots on top.
  • Top apricots with thin layer of raspberry mixture.
  • Do another layer of cake, apricots, raspberry and finish with a top layer of cake.
  • Cover cake with plastic and refrigerate at least 1/2 hour. Also refrigerate remaining apricots and raspberry mixture.
  • When ready to serve, slice cake into equal portions and serve topped with raspberry mixture and apricots.
  • Makes 10 servings.
  • Note: Try to obtain ripe apricots for this dish. If you prefer to use canned fruits, be sure they are packed in juices and not heavy syrup.

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