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Blackberry and Vanilla Ricotta di Campagna Trifle

Blackberry and Vanilla Ricotta di Campagna Trifle

  • 1 hour

8 portions


  • 375 g (13 oz.) Ricotta di Campagna with Natural Vanilla Flavour
  • 125 ml (1/2 cup) blackberry jam
  • 1 angel cake (about 285 g / 10 oz.)
  • 375 ml (1½ cups) 35% whipping cream
  • 80 ml (1/3 cup) icing sugar
  • 2 x 170 g (6 oz.) containers of fresh blackberries
  • White chocolate, grated, to taste


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  • In a bowl, mix the ricotta and blackberry jam.
  • Cut the cake in 2.5 cm (1 in.) cubes.
  • In another bowl, whip the cream with the icing sugar.
  • In a trifle dish or a glass bowl, layer the cake cubes, vanilla ricotta, blackberries and whipped cream in that order. Repeat 2 to 3 times depending on the width of the dish. Refrigerate for at least 1 hour.
  • Garnish with the white chocolate and enjoy.


  • The trifle will keep in the refrigerator for 2 to 3 days.