This beautifully layered dessert is the perfect after-dinner treat. It is comprised of ingredients that can all be prepared ahead of time this way you can enjoy spending time with your guest.
Ricotta Lemon cake
1 white cake mix
3 egg whites
1+1/3 cup water
2 tbsp extra virgin olive oil
Zest of 1 lemon
1/4 cup ricotta
Preheat oven to 350°F (175°C). Grease sides and bottom of pan with butter. Flour the pan lightly. Blend cake mix with egg whites, water and olive oil in a large bowl on low speed for about 30 seconds, until well combined. Mix at medium speed for 2 minutes. Pour batter into pan and spoon the fresh ricotta over the batter 1 tbsp at a time. Bake immediately in a 9 x 5 x 3 inches loaf pan for about 60 minutes. The cake is done when the top is golden and the toothpick comes out clean. Cool the cake in pan on a cooling rack for 30 minutes. Remove from pan and let cool completely.
2 cups fresh strawberries, hulled and sliced in 1/4 inch thick
1/3 cup sugar
Direction: Combine strawberries and sugar. Refrigerate for 1 hour
Vanilla Whipped Cream
2 cups (500 ml) heavy cream 35%
1/2 cup sugar
1/2 vanilla bean, halved lengthwise, scrape seeds out (use the seeds only)
In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and sugar. Whip until stiff peaks. Set aside.
To assemble the trifle:
Slice cake into 1 inch thick slices. Use a glass to cut out rounds of cake and place 1 cake circle in the bottom of each of your 6 glasses. Brush cakes with the juice from the macerated strawberries or with Limoncello . Add 2 tablespoons of macerated strawberries and spread evenly. Add a large dollop of whipped cream and spread evenly. Add a second layer of cake. Brush with juice from the macerated strawberries or Limoncello. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream and a three strawberries slices. The trifles can be served immediately or refrigerated for up to 2 days.