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Marsala-soaked peach and ricotta trifle


Serves: 10
timePrep time: 45 mins
timeTotal time:
Marsala-soaked peach and ricotta trifle
Recipe photograph by Kris Kirkham

Marsala-soaked peach and ricotta trifle

This summery trifle screams Italy, and would work equally well with plums or nectarines if you wanted to mix things up.

Serves: 10
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
532Kcal
Fat
35gr
Saturates
20gr
Carbs
41gr
Sugars
35gr
Fibre
3gr
Protein
8gr
Salt
0.4gr

Rebecca Woollard

Rebecca Woollard

Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard

Rebecca Woollard

Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes

Ingredients

  • 8 peaches, stoned and quartered
  • 1 x 75cl bottle Marsala dolce
  • 6-8 tbsp caster sugar
  • 1 x 295g Madeira cake
  • 450ml double cream
  • 1 x 250g tub ricotta
  • 4-5 tbsp icing sugar
  • grated zest of 1 lemon, and juice of half
  • grated zest of 1 orange
  • 10 amaretti biscuits
  • 2 tbsp pistachios, roughly chopped

Step by step

  1. Start at least the night before you want to serve the trifle, but preferably a few days ahead. Taste the peaches, then put them in an airtight container with the Marsala and sugar – if they’re sweet add only 6 tablespoons; if they’re tart, add 8 tablespoons. Cover and chill overnight, or for up to 3 days. The longer you soak the peaches, the more pronounced the flavour will be.
  2. To assemble the trifle, cut the Madeira cake into thick slices and arrange in the bottom of a dish. Strain the peaches (reserve the liquid), and peel them if you want. Add to the trifle bowl, then spoon over 200ml of the reserved Marsala. 
  3. Put the double cream, ricotta, 4 tablespoons of the icing sugar, lemon juice and most of the zests into a large mixing bowl, and stir to combine. Taste, and add the remaining icing sugar if you want. Whip with an electric whisk until you get soft pillowy peaks – don’t overwhip it. Roughly crush in 6 of the amaretti biscuits and mix gently. Spoon over the peaches, then chill the trifle for at least 2 hours, but preferably overnight.
  4. Take the trifle out of the fridge 1 hour before eating. To serve, roughly crush the remaining amaretti over the top and scatter with the reserved zest and the pistachios.
    Tip
    The leftover Marsala will be lightly flavoured by the peaches, and makes a delicious aperitif, served chilled. Keep the empty bottle while you’re soaking the peaches so you can transfer the Marsala back into it.

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