Portioned puff trifles with fresh raspberries and strawberries
4 servings
10 minutes
Portion-sized layered trifles with fresh raspberries and strawberries are an exquisite dessert of British cuisine that combines the lightness, tenderness, and rich flavor of summer berries. The origins of the trifle trace back to 16th century England, where it was a symbol of luxury at royal feasts. In this version, crunchy pieces of oatmeal cookies create a contrast with airy ricotta enriched with fresh orange zest and sweet cream. The berry sauce made from strawberries and raspberries adds a refreshing tartness to the dessert, highlighting its harmony of flavors. Layers of delicate cream, vibrant berries, and aromatic cookies not only please the eye but also allow for a rich and balanced taste experience. Serving in clear glasses makes this dessert not only elegant but also convenient for individual portions—a perfect choice for festive treats.
1
Put the cookies in a bag and crush them with a rolling pin, leaving small pieces.
- Oatmeal cookies: 10 pieces
2
In a bowl, beat the ricotta with grated orange zest and 50 grams of cane sugar. Then add the milk. Separately, whip the cream and fold it into the cheese mixture.
- Ricotta cheese: 250 g
- Oranges: 1 piece
- Cane sugar: 55 g
- Milk: 3 tablespoons
- Double cream 40% fat: 145 ml
3
In a blender, mix a quarter of raspberries and strawberries, 3 tablespoons of orange juice, and the remaining cane sugar until smooth. Transfer to a bowl and gently mix with the remaining berries.
- Strawberry: 230 g
- Raspberry: 300 g
- Oranges: 1 piece
- Cane sugar: 55 g
4
Divide three-quarters of the biscuit crumbs into 4 transparent glasses, then layer half of the berries, then the cheese mixture, the remaining crumbs, and top with berries. Dust with powder and serve.
- Oatmeal cookies: 10 pieces
- Strawberry: 230 g
- Raspberry: 300 g
- Ricotta cheese: 250 g
- Icing sugar: 1 tablespoon