PREP TIME: 15min
COOK TIME: 45min SERVES: 6
50g butter, melted
1 cup caster sugar
2 cups self rising flour
1 cup milk
3 tbsp cocoa
1 tsp vanilla essence
500g ricotta cheese
6 tbsp double cream
4 tbsp honey
½ tsp vanilla extract
2 sprigs fresh mint
Step 1: Preheat oven to 180°C.
Step 2: Line a 20 x 28cm slice tray with baking paper.
Step 3: Combine the butter, sugar, flour and milk in a large mixing bowl. Mix together well.
Step 4: Add the vanilla essence and the cocoa and beat mixture until smooth.
Step 5: Pour mixture into the prepared tray. Bake for 40-45 minutes.
Step 6: Roughly chop the cooled cake into 2cm squares for layering.
Step 7: Prepare the honey ricotta, by whipping the ricotta, honey, cream and vanilla essence together until smooth.
Step 8: Line 6 trifle glasses with 2 tbsp of honey ricotta. Layer with chopped cake, blueberries and more honey ricotta until full.
Step 9: Garnish with extra blueberries and mint leaves to serve.