Angel Food And Apricot Trifle Recipe

How to make it

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• 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.