350g good Madeira or lemon loaf cake
4 cans peaches ( or 6-8 fresh peaches Whrn in season prepared, skin off & sliced)
1 pack mini amaretti biscuits
3 tbsp Marsala wine
A little sugar
1/2 can custard
500ml double cream
1handful toasted almonds
2tbls ricotta
1 tsp vanilla
225g good quality white chocolate
Melt the chocolate in a bain marie it carefully in the microwave and allow to cool slightly. Chop the loaf cake into cubes and set 1/2 in the base of a trifle bowl. Drain the peaches keeping half the juice. Mix the Marsala with 3-4 tbs of the peach juice and add a little sugar. Drizzle half the juice on the cake slices then using half the peaches layer on top . Whisk the cream to peaks add the vanilla , then gently whisk in the ricotta, custard, then aprox 2/3 of the melted chocolate and fold in gently to mix. Layer on 1/2of the cream. Crush a handful of the biscuits and sprinkle over the cream. Now repeat, add another layer of the cake add the rest of the Marsala then the rest of the peaches and finish with the cream.
On a lined tray, smooth on the rest of the chocolate, chill in freezer then carefully peel away from the silicone or baking paper and break into shards . Decorate the top of the trifle with the shards, scatter toasted almonds and some of the mini amaretti biscuits .