This is a delightful trifle of almond cake with layers of cannoli cream and chocolate chips. Top it off with fresh whipped cream for a beautiful and tasty dessert!
Ingredients
Cannoli Cream
- 2 (15 ounce) containers ricotta cheese
- 1 cup confectioners' sugar
- 4 tablespoons white sugar
- 2 teaspoons vanilla extract
Whipped Cream
- 1 cup heavy whipping cream, or as needed
- ¼ (16 ounce) package confectioners' sugar, or more to taste
- 1 teaspoon vanilla extract, or more to taste
- ½ cup chocolate chips, or to taste
Almond Cake
- 1 (18.25 ounce) package white cake mix
- 1 cup water
- 4 eggs
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1/3 cup vegetable oil
- 1 tablespoon almond extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
Step 2
Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
Step 4
Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
Step 5
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
Step 6
Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 351 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat7g | 34% |
Cholesterol62mg | 21% |
Sodium309mg | 13% |
Total Carbohydrate44g | 16% |
Dietary Fiber1g | 2% |
Total Sugars34g | |
Protein8g | |
Vitamin C0mg | 1% |
Calcium180mg | 14% |
Iron1mg | 4% |
Potassium121mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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