Recipe

Cannoli Cream Trifles with Lotus Crumbs and Blueberries

Creamy, Crunch, Sweet, a little Tart, slightly Tangy and insanely delicious. Oh and did I mention these only take 10 minutes to make.

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  • Creamy, Crunch, Sweet, a little Tart, slightly Tangy and insanely delicious.

    Oh and did I mention these only take 10 minutes to make.

    Oh, and that they’re fully customizable to your likes and dislikes.

    Also, Lotus Cookies.

    ‘nuf said.

    ✌????????&????,

    Danielle

  • For the Crumb Layer

    1. 32 lotus cookies (1, 250g package)
    2. 1/4 cup melted ,unsalted butter
    3. 1/4 tsp salt

    For the Cannoli Cream

    1. 2 cups heavy cream
    2. 1/4 tsp salt
    3. 1 tsp vanilla extra
    4. 1 cup ricotta
    5. 1/2 cup confectioners sugar

    For assembly

    1. 3 cups fresh blueberries (or any fruit you like)

    For the Crumb Layer

    1. Place cookies in a food processor.
    2. Pulse until cookies turn into very fine crumbs.
    3. (they should not be coarse. More like fine sand)
    4. Pour crumbs into a bowl and add salt and butter.
    5. Mix with a spoon to combine.
    6. Add a layer of crumbs to the bottom of 8 jars.
    7. (alternatively you can use a big trifle dish)
    8. Use a spoon or the top of a long necked bottle to press dow the crumbs.
    9. Set aside and prepare cream layer.

    For the Cannoli Cream

    1. In the bowl of an electric mixer, whip cream with salt and vanilla until stiff peaks form.
    2. Add ricotta and confectioners sugar and mix again on low speed.
    3. Mix until just combined.
    4. (do not over mix or you will lose all the air you whipped into the cream!)
    5. Use a large spatula to scoop cream mixture into a large piping bag or zip top bag.
    6. (this will just help make it easier to pour into your jars more neatly)

    To assemble

    1. Pipe the cream onto of the packed lotus crumb mixture until it reaches just under the halfway point of the jars or trifle dish.
    2. Add an equal layer of blueberries.
    3. Top with a final layer of cannoli cream.
    4. At this point you can either close jars and refrigerate until serving or garnish and serve immediately.
    5. I like to garnish each jar with two lotus cookies (because, who needs spoons when you can have a cookie?) and a few blueberries.
    6. Serve cold and enjoy!

    Notes

    1. You can customize this dessert to your liking.
    2. Don’t have lotus cookies? No problem! Switch up the crumb layer using graham crackers, Oreos, animal crackers, or anything else you can thick of.
    3. You can also switch the fruit layer. This cream is just as delicious with a layer of chocolate chips or strawberries in the middle.
    4. Use your imagination, be creative and most of all, have fun!

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