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    Cassata Trifle Layered with Raspberries and Chocolate

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    • Cassata Trifle Layered with Raspberries and Chocolate

    Cassata Trifle Layered with Raspberries and Chocolate

    This delicious trifle is a take on a traditional Sicilian dessert, with the flavours of candied citrus, dark chocolate, creamy ricotta and liqueur-soaked sponge.

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 8

    Ingredients

    • 2 packs Lyons Trifle Sponges (16 sponges total)
    • 150ml Marsala or Madeira
    • 2 x 300g packs frozen Waitrose Raspberries, defrosted
    • 2 x 250g pots ricotta cheese
    • 4 tbsp icing sugar
    • 284ml pot double cream
    • 25g Waitrose Italian Cut Mixed Peel
    • 100g Waitrose Continental Plain Chocolate

    Method

    1. Place half the trifle sponges in the base of a glass trifle bowl or dish. Drizzle over half of the Marsala or Madeira and leave to soak for 5 minutes. Scatter about a third of the raspberries over the sponge layer.
    2. Place the ricotta in a large bowl and add the icing sugar and half the cream. Combine with a fork until smooth, then stir through the mixed peel and remaining raspberries. Chop two thirds of the chocolate into small pieces and stir into the ricotta mixture.
    3. Spoon a layer of the ricotta mixture on top of the sponge bases and then arrange the remaining sponges on top of the ricotta. Drizzle over the rest of the Marsala or Madeira and then spread the remaining ricotta mixture on top.
    4. To serve, whip the remaining double cream in a clean bowl with an electric or balloon whisk until it makes soft peaks. Spread it over the ricotta mixture. Grate the remaining chocolate and sprinkle over the top. Chill before serving.

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    Cook's tips

    This tastes even better when eaten the day after it is made. If you do not like mixed peel, replace it with a little grated lemon zest to give a citrus flavour.

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