Marsala-Soaked Peach and Ricotta Trifle

sainsburysmagazine.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

8 peaches, stoned and quartered

1 x 75cl bottle Marsala dolce

6 to 8 tbsp caster sugar

1 x 295g Madeira cake

450ml double cream

1 x 250g tub ricotta

4 to 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

Directions at sainsburysmagazine.co.uk

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