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Time to make:
25 mins (Hands-on time: 25 mins), plus 3 hrs chilling
$3.00 per serve
(at time of publication)
Full ingredients list:
150g fresh reduced-fat ricotta
125g extra-light cream cheese
2 tablespoons icing sugar, sifted
150g plain sponge cake, cut in 2cm pieces
1/2 cup strong espresso coffee, cooled
250g assorted fresh berries, such as raspberries, blueberries and quartered strawberries
30g white chocolate
Nutritional information (per serve)
Instructions and steps:
Step 1 Place ricotta, cream cheese and icing sugar in a food processor with 2 tablespoons cold water; blend until mixture is smooth.
Step 2 Press half of the plain sponge cake gently into the base of 4 x 1-cup-capacity serving glasses. Drizzle cake with half of the cool coffee, then top with half of the cream-cheese mixture and half of the berries. Repeat layer with remaining cake, coffee, cream-cheese mixture and berries.
Step 3 Use a sharp knife to scrape shavings from white chocolate. Scatter shavings onto berries. Cover glasses and refrigerate for 3 hours (if time permits) to let flavours infuse, and serve.
About this recipe
First published: September 2014