Cassata Trifle - cooking recipe

Ingredients

18 sponge cake fingers
3 tablespoons marsala or 3 tablespoons orange juice
125 g ricotta cheese
1 (250 g) container mascarpone
100 g deluxe dark chocolate, grated
50 g icing sugar, sifted
100 g cut mixed peel
15 ml cocoa, sifted

Preparation

Place the sponge fingers on a plate and drizzle over half the Marsala or orange juice and use to line the sides of a 500g loaf tin.
Place the ricotta, mascarpone, grated chocolate, remaining Marsala or orange juice, icing sugar and mixed peel in a bowl and mix well.
Spoon the marcarpone mixture into the loaf tin and smooth the top.
Chill for 1-2 hours or overnight.
To serve, turn out onto a serving plate and dredge with cocoa.