Ingredients for 6 servings:
For the trifle:
600 gr sponge cake
1 little glass of Rhum
300 gr fresh ricotta
150 gr sugar
60 gr extra dark chocolate
1 tsp of vanilla extract
For the decoration:
3 albumens
20 gr icing sugar
Colored spinkles
Ready in: about 40 minutes
For the trifle:
600 gr sponge cake
1 little glass of Rhum
300 gr fresh ricotta
150 gr sugar
60 gr extra dark chocolate
1 tsp of vanilla extract
For the decoration:
3 albumens
20 gr icing sugar
Colored spinkles
Ready in: about 40 minutes
How to prepare the recipe: "Neapolitan trifle":
Cut the sponge cake horizzontally and wet with Rhum. In a bowl mix very well the ricotta with the sugar, the chocolate chopped very finely with a knife and the vanilla extract. Mix well in order to obtain a smooth and homogeneous cream.
Place one slice of sponge cake in a little cup and spread over a layer of ricotta cream, cover with another slice of sponge cake and then ricotta cream again. Repeat the process alternating layers of sponge cake and ricotta cream until you reach the top of the cup; terminate with a layer of sponge cake. Do the same with the other cups until you finish the ingredients.
Whip the egg whites until stiff, add the icing sugar mixing very gently and spread over the cups forming a glaze. Decorate with the colored sprinkles and let them harden in the fridge for one night.
Preparation time: 40 minutes
Cooking time: - minutes
Difficulty: easy
Chef's advice
I suggest to serve this sweet with light Rum.
Cut the sponge cake horizzontally and wet with Rhum. In a bowl mix very well the ricotta with the sugar, the chocolate chopped very finely with a knife and the vanilla extract. Mix well in order to obtain a smooth and homogeneous cream.
Place one slice of sponge cake in a little cup and spread over a layer of ricotta cream, cover with another slice of sponge cake and then ricotta cream again. Repeat the process alternating layers of sponge cake and ricotta cream until you reach the top of the cup; terminate with a layer of sponge cake. Do the same with the other cups until you finish the ingredients.
Whip the egg whites until stiff, add the icing sugar mixing very gently and spread over the cups forming a glaze. Decorate with the colored sprinkles and let them harden in the fridge for one night.
Preparation time: 40 minutes
Cooking time: - minutes
Difficulty: easy
Chef's advice
I suggest to serve this sweet with light Rum.
In the picture, Neapolitan trifle
More recipes tagged with...
rhum pudding chocolate trifle vegetarian recipe easy recipe fast recipe Campania
Chocolate tiramisù
(Desserts)
Cut savoiardi in half and soak into egg liqueur, then place them vertically on the bottom of the glasses, in order to ma ...
(Desserts)
Cut savoiardi in half and soak into egg liqueur, then place them vertically on the bottom of the glasses, in order to ma ...
Sfogliatelle
(Desserts)
Put the flour on a working surface and mix with the butter, eggs, salt and sugar. Knead well the ingredients and add as ...
(Desserts)
Put the flour on a working surface and mix with the butter, eggs, salt and sugar. Knead well the ingredients and add as ...
Panforte
(Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole). Turn ...
(Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole). Turn ...
Sweet ravioli with chestnuts and chocolate
(Desserts)
Into a big bowl mix the flour with the eggs, a pinch of salt, butter previously softned, sugar and some tablespoons of m ...
(Desserts)
Into a big bowl mix the flour with the eggs, a pinch of salt, butter previously softned, sugar and some tablespoons of m ...
Amonds biscuits
(Desserts)
Heat the oven at 200°C. Let 90 gr of butter soften at ambient temperature, cut into pieces, put in a bowl, pound it wit ...
(Desserts)
Heat the oven at 200°C. Let 90 gr of butter soften at ambient temperature, cut into pieces, put in a bowl, pound it wit ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
