Tiramisu Trifle

Ingredients:

For the base:

• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 1 cup Sargento® Ricotta Cheese, any style
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon Kahlua (I used 1 tsp. of vanilla extract instead)
• teaspoon instant espresso granules

For the layering:

• fresh whipped cream
• 1/2 cup chocolate cookie crumbs

Sweetened Whipped Cream

•  1 cup heavy whipping cream
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract

Directions:

1. In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

2. Combine whipping cream and sugar in food processor bowl fitted with metal blade. Process 1 minute, or until cream is stiff. Transfer whipped cream to a medium bowl and set aside. (Do not clean bowl of food processor.)

3. Combine cheese, cocoa powder, vanilla and instant espresso granules in food processor bowl. Process until blended. Add cheese mixture to bowl with whipped cream; fold in with rubber spatula until no white streaks remain.

4.Transfer to dessert glasses or big trifle bowl. Create the Tiramisu base according to recipe directions. Layer it with freshly whipped cream and chocolate cookie crumbs. Finish them off with a sprinkling of chocolate shavings and fresh berries.