SICILIAN-STYLE TRIFLE

Recipes, food styling & photography Will Bowman & Jane Lyons

	FOR THE RICOTTA & CHOCOLATE-CHIP CAKE
	350g ricotta
	225g sugar
	½ cup olive oil
	4 eggs, whites and yolks separated
	2 teaspoons baking soda
	½ cup whole milk
	200g flour
	2 teaspoons baking powder
	150g dark chocolate, chopped into small pieces
	FOR THE RICOTTA CREAM
	350g ricotta
	zest and juice of 1 orange
	1 tablespoon brown sugar
	FOR THE MARSALA & MASCARPONE CUSTARD
	2 eggs, yolks and whites separated
	2 tablespoons sugar
	400g mascarpone
	2 tablespoons marsala or sherry
	1 teaspoon vanilla extract
	TO ASSEMBLE
	½ cup black coffee, cooled
	2 tablespoons marsala
	dark cocoa, to serve
	orange zest, to serve

1.	RICOTTA & CHOCOLATE-CHIP CAKE
2.	Grease and line a round cake tin (the size isn’t overly important here as the cake will be cut to fit your trifle bowl).
3.	Heat the oven to 160°C.
4.	Whisk together the ricotta, sugar, olive oil and egg yolks in a large bowl.
5.	Stir the baking soda into the milk and add to the mixture, stirring to combine.
6.	Sift in the flour, baking soda and a pinch of salt and gently stir until just combined.
7.	Fold through the chocolate.
8.	Whisk the egg whites until soft peaks form, then fold into the batter.
9.	Gently pour the mixture into the tin and bake for 45-55 minutes, or until a skewer comes out clean.
10.	Cool on a wire rack.
11.	RICOTTA CREAM
12.	Mix ingredients with a fork until smooth.
13.	Place in the fridge until ready to use.
14.	MARSALA & MASCARPONE CUSTARD
15.	Beat together the egg yolks and sugar until pale.
16.	Whisk in the mascarpone, marsala and vanilla.
17.	Beat the egg whites until they reach soft peaks, then fold through the mixture.
18.	TO ASSEMBLE
19.	Slice the cake into 2cm layers and line the base of your trifle bowl – you could use a large bowl, ceramic roasting dish, a series of small vessels or a special trifle dish.
20.	Pour over the coffee and a dash of marsala.
21.	Spread ricotta cream onto the coffee-soaked cake and top with another layer of cake.
22.	Pour over marsala custard.
23.	Dust with a generous coating of good-quality dark cocoa and some orange zest.