Maltese Trifle
Maltese Trifle
Trajfil Malti
Ricotta is a favourite ingredient with the Maltese. It is used both for savoury and sweet dishes.
Ingredients
cooked sponge cake
300g ricotta
300ml fresh cream
100g sugar
liqueur of your choice
candied cherries
walnuts or roasted almonds
1 packet of strawberry jelly
Custard
600ml milk
120g sugar
40g custard powder
Method
- Begin by preparing the custard. Put ¾ of the milk and sugar in a casserole. Put it on a moderate heat till it starts to boil.
- Dilute custard in the remaining milk and add to the boiled milk. Cook for few minutes stirring all the time. Remove from heat and leave it to cool.
- Slice the sponge thickly and cover the bottom of a large serving dish with them.
- Make the strawberry jelly, following the instructions on the packet but using only two thirds of the amount of water indicated.
- Pour the jelly mixture over the sponges and let them soak.
- You can either add the custard immediately or else leave till the sponges are well soaked with the jelly. Put the trifle aside till the custard settles.
- In a mixing bowl cream together the fresh cream and the ricotta. Add the sugar and liqueur. Mix well.
- Spread the ricotta mixture over the custard.
- Decorate with cherries, walnuts or roasted almonds.