Construct your trifles in small preserving jars if you want to be really on-trend in the presentation department.
Leftover banana bread floating about? Just carve it up into little pieces and you’re halfway toward making this fantastic dessert.
- 500 g (4 cups) fresh or frozen raspberries
- 2½ tbsp caster sugar
- 250 g leftover banana bread, crusts thinly trimmed
- 375 g (1½ cups) firm, fresh ricotta
- 125 ml (½ cup) thickened cream
- 40 g (¼ cup) icing sugar
- 1 tsp vanilla extract
- 2 tbsp brandy
- 35 g (¼ cup) chopped pistachios, or toasted flaked almonds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe uses leftover or already made banana bread.
Combine the raspberries and sugar in a small saucepan then cover and bring to a simmer over medium heat. Cook for 3 minutes or until softened, but still holding their shape, then remove from the heat and cool to room temperature.
Cut the banana bread into 1 cm pieces. Divide among four 300 ml capacity glasses or jars.
Divide the raspberries and their liquid among the glasses, spooning them evenly over the banana bread. Combine the ricotta, cream, icing sugar, vanilla and brandy in a food processor. Using the pulse button, process until a thick, smooth cream with soft peaks forms - do not over process or the cream may curdle.
Spoon over the raspberry layer in the glasses, top with the nuts then serve.
Trifle can be made up to 4 hours in advance and refrigerated. Trifles are best served on the day of making.
Photography by Alan Benson, styling by Sarah O'Brien and food preparation by Tina Mcleish.