Raspberry Cannoli Trifle


  • 16 Ounces-Ricotta Cheese
  • 1 Pint-Fresh Raspberries
  • 3/4 Cup-Powdered Sugar
  • 1 Teaspoon-Almond Extract
  • 1 Teaspoon-Fresh Ginger


  • 1 Each- French Vanilla Pound Cake-broken into bite size pieces
  • 1 Pint-Fresh Raspberries-blackberries or strawberries
  • 1/4 Cup-Sugar
  • 1 Each-Lemon-juice


  1. For filling, in a mixing bowl, add ricotta, half of the raspberries, sugar, extract and ginger.
  2. Combine by hand or in a stand- up mixer until well combined, breaking up raspberries.
  3. Place in refrigerator until ready to assemble.
  4. For trifle place raspberries, sugar and lemon juice in a separate mixing bowl.
  5. Gently mix to coat and let stand for at least 30 minutes, stirring occasionally.
  6. Strain off liquid and reserve.
  7. Divide broken pound cake into two piles.
  8. Equally distribute one half of each pile into bottom of four rocks or wine glasses.
  9. Drizzle with a little of reserved liquid from berries.
  10. Top with some raspberries and then top those with equal parts of half the filling.
  11. Top with remaining pound cake and filling.
  12. Top with remaining raspberries, reserved juices and place in refrigerator for at least 30 minutes before serving.