Many people ask if baking in India is difficult because “we don’t get ingredients here.” Speaking from experience in Delhi, I no longer face that issue. Availability has improved dramatically. I remember when my father used to bring me berries from Switzerland because only a few specialty shops in Khan Market stocked them. Those days are largely behind us.
Thankfully, stores and online specialty food retailers have made quality ingredients far easier to find. For example, FoodHall’s Italian Festival offers fresh raspberries, strawberries, blackberries, cherries, cape gooseberries, ricotta cheese, double cream and authentic Italian ladyfinger biscuits—everything I needed to make these simple, elegant Italian trifles.
INGREDIENTS
Makes 2 glasses
- 10 Italian ladyfinger biscuits, coarsely crushed
- 5–6 tablespoons muesli (optional)
- 100 g ricotta cheese
- 2 tablespoons confectioner’s sugar
- 1/2 cup double cream, cold
- 1 tablespoon lemon or orange zest
- Raspberries, blackberries, strawberries (quartered), cherries (pitted and halved), cape gooseberries
- 5–6 coarsely chopped almonds
- Fresh mint leaves, to garnish
PROCEDURE
- Combine the crushed ladyfinger biscuits and muesli, if using. Press a layer into the bottom of each glass.
- Add a layer of mixed berries, reserving some for the top.
- Whip the cold double cream until stiff peaks form. Set aside.
- Beat the ricotta cheese with the confectioner’s sugar on high speed until light and fluffy.
- Carefully fold the whipped cream into the ricotta mixture with an offset spatula until evenly combined.
- Stir in the lemon or orange zest to brighten the flavor.
- Using a spoon or piping bag, add a generous layer of the cream mixture over the biscuit and berry layers.
- Top each glass with the remaining berries, sprinkle with chopped almonds, and garnish with fresh mint leaves.