Biscotti and Grape Trifle
Rinse and halve the grapes and remove the seeds.
Mix the lemon juice and grape juice together. Put 6 tablespoons of the juice mixture aside.
For the cream, mix the remaining juice with ricotta, yogurt, vanilla sugar and sugar.
Spread the biscotti in a single layer in a flat mold and sprinkle with 3 tablespoons of the juice mixture. Spread half of the grapes over it and cover with half of the cream. Repeat the layers and chill for about 2 hours in a refrigerator. Cut into squares before serving.