Colomba Easter Zuppa Inglese

From the kitchen of Carly

Italian Easter trifle built on boozy peaches and fluffy ricotta mascarpone cream, layered with sliced Colomba cake and shards of chocolate. Refrigerate overnight so the flavors meld into something richer than the sum of its parts.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 116 ounces Colomba, preferably Bauli brand
  • 11 lb frozen peaches
  • 11 cup apricot or peach jam
  • 11/2 cup sweet liqueur, such as limoncello, or apricot or peach juice
  • 12 cups ricotta cheese
  • 18 ounces mascarpone cheese
  • 16 tablespoons sugar
  • 1Whipped cream
  • 1Chocolate Italian Easter eggs
  • 1broken into pieces

Instructions

  1. Cut the cake into 1/2-inch slices.

  2. In a bowl, combine the peaches with the jam and liqueur and stir until the jam is liquidy.

  3. In another bowl, beat the ricotta, mascarpone, and sugar until smooth and creamy. Fold in whipped cream to taste.

  4. Line the bottom of a 2-quart (2-liter) glass bowl with cake pieces. Top with some of the peaches and their liquid. Spread with a layer of the whipped cream mixture and sprinkle with chocolate. Repeat the layers, ending with the whipped cream mixture on top and reserving some of the cake for garnish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

  5. Garnish with more chocolate and diced pieces of cake just before serving.