Cannoli Cake Trifle w/ Amaretti Cookies & Strawberries (Collab w/ The Baking Diva )

The Baking Diva    • Memorial Day Collab - The Baking Diva and ...     / @therecipetherapist   https://www.facebook.com/ Cannoli Cake Trifle W/ Amaretti (Almond) cookies and strawberries This trifle is out of this world delicious! It’s inspired by my father who would take me every summer as a kid to Brooklyn NY for homemade cannolis at Fortunato Brothers bakery! They make the best cannoli cream and I think I came really close to duplicating it in this recipe! Enjoy! Ingredients: 2 pounds (overnight strained) ricotta cheese (whole milk) (about 4 Cups) 1 8 oz. container Marscapone cream cheese or Regular if you cant find 1 Cup heavy cream (whipped to stiff peaks) 1 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 teaspoon almond extract 1 teaspoon Grand Marnier (Orange Liquor) 1 1/2 cups sliced strawberries (cut lengthwise) 3/4 cup chocolate chips 1/2 cup pistachio nuts 1 cup broken up Amaretti cookies (Italian almond cookies) or substitute for waffle cones (crushed) Cake Ingredients: 1 box of white cake mix (do not follow instructions on the back) 1 Cup full fat sour cream 3 egg whites 1/3 Cup vegetable oil Mix these four ingredients together with a whisk until all combined. Place in a cake pan (greased) and bake for 22 to 25 minutes. Let cool to room temperature. Cut into 1 1/2 inch squares. Only use 1/2 the cake ! I use the rest with whip cream and strawberries 🍓 Ingredients for Almond Whipped Cream for top: 1 Cup heavy cream 1/2 cup powdered sugar 3/4 teaspoon almond extract Beat heavy cream with an electric mixer for 1 minute then add powdered sugar and almond extract and continue to beat until stiff peaks (do not over mix ) Set aside for the top of the trifle! For the cannoli cream: In the bowl of an electric mixer fitted with a paddle attachment, mix the ricotta cheese, powdered sugar and cream cheese for 3 to 5 minutes until light and fluffy (medium speed) then place into a separate bowl and fold in the whipped Heavy Cream, Vanilla extract, Almond extract and Grand Marnier ( do not confuse this with the Almond Whipped Cream that goes on the top of the trifle) *Note: you can use an electric hand mixer as well. But you may have to mix a minute or two longer to get it fluffy! Instructions to build the trifle: 1. Place 1/3 of the cannoli cream on the bottom of the bowl and spread evenly to cover. Sprinkle with 1/3 of the Pistachios, Amaretti cookies and chocolate chips! Place 1/3 of the strawberries up the sides of the bowl Length wise and end in the center 2. Repeat second layer the same way ending with the last of the cannoli cream on top. 3. Finish the top of the trifle with cake cubes then dollop the almond whipped cream all around the cake cubes on the top. Sprinkle with remaining pistachios, chocolate chips, Amaretti cookies and place 6 cherries and strawberries on the top for the garnish. *Note: I prefer making this Trifle the day before! It has the most over the top flavor!!!!! It can be served immediately or refrigerated for up to two hours before serving! If you do decide to make it the day before , take it out of the refrigerator 2 hours before serving! Enjoy! For another Holiday Trifle try this recipe too 7 Layer Taco Trifle    • 7 Layer Taco Trifle