Posted by: Maggie
Almost everything you see posted here is something I've made within the past week, or two weeks at the most. Neither Annie or I have a huge backlog of recipes waiting to be posted like a lot of food bloggers seem to (P.S. super-jeal of you bloggers who do since I'd looove to post daily!), so it's easiest just to share recipes with you as we make them.
However...on occasion, a really awesome recipe slips through the cracks, and doesn't get posted in a timely manner. I made these trifles about 5 weeks ago on a night that I cooked for Jeff. I made us roasted garlic crostini and homemade spaghetti and meatballs, and I wanted a dessert to go along with the Italian theme. I even hinted about the recipe over on Twitter and never delivered!
Now, weeks later, you finally get to know that the mystery desserts I mentioned on twitter were tiramisu trifles. I'm sure you've all been waiting with bated breath. Right?
This isn't your traditional tiramisu by any means, and I'm pretty sure that real Italians would scoff at my use of Oreo cookies over ladyfingers, and ricotta over mascarpone, but they were extremely delicious and simple to make. I also liked that I wasn't left with a ton of leftover dessert - I used large stemless wineglasses to serve these, and it perfectly filled three glasses.
Here's what you'll need:
For the base:
1 cup heavy whipping cream
1/4 cup granulated sugar
1 cup ricotta cheese
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract (or 1 tablespoon Kahlua if you have it)
1 teaspoon instant espresso granules
1 cup heavy cream, whipped with 2 tablespoons granulated sugar
1/2 cup chocolate cookie crumbs (Grind Oreos in a food processor without the cream centers. The centers are easily scraped out of divided cookies with a butter knife.)
For the garnish:
Prepare the whipped cream and cookie crumbs (indicated under the "for layering" portion of the ingredients) and set aside.
Combine whipping cream and granulated sugar (from the "for the base" section of the ingredients) in a medium bowl. Beat until cream is stiff, and set aside.
Combine ricotta cheese, cocoa powder, vanilla, and instant espresso granules in a medium bowl. Beat until blended.
Add ricotta mixture to the whipped cream, and gently fold in with a rubber spatula until no white streaks remain.
To assemble, start with a layer of the ricotta mixture. Next, add a layer of the whipped cream, and then a layer of cookie crumbs. Repeat until all ingredients are used, and garnish with chocolate shavings and fresh strawberries.
These can be refrigerated for up to a day before serving. I made these about 4 hours before serving, and the cookie crumbs stayed crisp, however on day 2 they had absorbed a lot of moisture (but were still delicious!)
Source: My Baking Addiction