Dessert Lasagne

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Dessert Lasagne

 

12 pieces lasagne

4 cups ricotta cheese

1 cup sugar, divided

8 kiwifruit, peeled

4 cups strawberries, washed and trimmed, 8 reserved for garnishing

4 cups blackberries, washed

1/2 cup toasted, sliced almonds

Mint sprigs, to garnish

 

Cook the pasta according to package directions. Rinse, drain and

set aside.

 

In a medium bowl, stir together the ricotta cheese and 1/2 cup

sugar. Set aside.

 

In the food processor, puree 4 kiwifruit with 2 tablespoons sugar.

Transfer the puree to a bowl and set it aside. Rinse the processor

bowl.

 

In the processor, puree half the strawberries with 2 tablespoons

sugar. Strain the puree into a bowl and set it aside. Rinse the

processor bowl.

 

In the processor, puree half the blackberries with 2 tablespoons

sugar. Strain the puree and set it aside.

 

Slice the kiwifruit into 1/4-inch thick rounds. Slice the strawberries

into 1/8-inch thick pieces. Slice the blackberries in half.

 

Reserve 1/4 cup of each of the purees to use as a garnish when

serving.

 

To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch

glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta

on top and spread it evenly. Pour the kiwifruit puree over the

cheese and arrange the kiwifruit slices on the puree. Lay on 3 more

pieces of pasta and cover with 1/2 the remaining cheese. Pour the

strawberry puree over the cheese and sprinkle with sliced strawberries.

Lay on 3 more pieces of pasta and cover with the remaining cheese.

Pour the blackberries puree over the cheese and sprinkle with

blackberries. Top with a final layer of pasta. Cover tightly with

plastic and refrigerate overnight.

 

Just before serving, sprinkle the lasagne with the remaining 2

tablespoons sugar and with the toasted almonds. Cut into 8 rectangles

and use a spatula to set the pieces on dessert plates. Decorate

the plates with dots of reserved purees. Garnish each piece of

lasagne with a strawberry and a sprig of mint.

 

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