Melons – Trifle
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g melon (s) (watermelon), pitted
- 1 melon (s) (honeydew melon or Charentais melon)
- 1 melon (s) (Galia melon)
- 2 lemon (s), untreated
- 500 g mascarpone
- 500 g ricotta (or low-fat quark)
- 4 tablespoon honey
- 7 tablespoon wine (Vin Santo, or cream sherry, sweet)
- 200 g biscuit (s) (Cantuccini)
- Mint, fresh or lemon balm for garnish
Print Recipe
Pin Recipe Instructions
- Core the melons (the main thing is to use three melons with differently colored flesh, but watermelon should be included), remove the flesh of the melons and cut into cubes of roughly the same size. (Hobbyists with a lot of time are of course also welcome to cut out melon balls )
- Squeeze a lemon. Mix the juice with the melon pieces.
- Rub the peel of the second lemon and squeeze out the juice. Mix both with the mascarpone and ricotta (or quark) and the honey. Stir the Vin Santo (or sherry) into the cream. Taste to see if more honey, lemon juice or Vin Santo has to be added. Now layer everything alternately in a glass bowl - first the melon pieces, then a layer of cantuccini, then a layer of mascarpone cream, etc. Finish with the cream, pile the last pieces of melon in the middle in a pile, place more cantuccini around them as you like and decorate with mint or lemon balm . Looks good - and tastes even better!
- Let it steep in the refrigerator for at least 3-4 hours (or overnight).
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