Vicenzi Ladyfingers Trifle

Servings: 10

• Ingredients

  • 300 grams Matilde Vicenzi Ladyfingers, 36 ladyfingers

  • 1/2 cup fresh or frozen cherries, pitted and chopped

  • 1 cup pineapple, chopped

  • 1 can coconut milk full-fat

  • 2 cups whipping cream

  • 3/4 cup icing sugar

  • 1 teaspoon vanilla extract

  • 1 bottle Brio Aranciata Soda

  • 1 ounce coconut liqueur, optional

  • 1/3 cup toasted coconut

  Serving Ideas: Pretty much any fresh of frozen fruit will do! Use your favorite.

• Directions

  Chill the coconut milk overnight. Scoop the firm cream into a stand mixer bowl and reserve the liquid for other uses.

  Whisk the coconut cream on medium, then add whipping cream and beat on high for 5 minutes. Add icing sugar and vanilla, and whisk until smooth.

  Pour Brio into a shallow dish and choose your favorite trifle dish, bowl, or jar.

  Assemble the trifle by dipping ladyfingers in Brio and layering with whipped coconut cream and fruit.

  Top with toasted coconut, cover, and chill for at least 2 hours or overnight.

  Enjoy!