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 | | Serves 8
This simple-to-make crowd-pleasing trifle is a great way to use up not just left over Colomba cake, but leftover chocolate Easter eggs too! It's fabulous with peaches, but also great with apricots, bananas, berries, or a combination of your favorite fruit.
12-16 ounces Colomba cake
1 pound fresh or frozen peaches, sliced
2/3 cup sugar
2 cups ricotta cheese
8 ounces mascarpone cheese
3 cups whipped cream
Chocolate Italian Easter eggs, broken into pieces
1. Cut the cake into 1/2-inch thick pieces.
2. In a bowl combine the peaches with 1/3 cup of the sugar.
3. In another bowl, beat the ricotta, mascarpone, and remaining 1/3 cup of sugar until smooth and creamy. Fold the whipped cream in to the mixture.
4. Line the bottom of a 2-quart glass bowl with layer of cake pieces. Top with peaches. Spread with a layer of the whipped cream mixture and sprinkle with chocolate. Repeat the layers, ending with the whipped cream mixture on top. Cover and refrigerate for 4 hours or overnight. Garnish with more chocolate and pieces of Colomba just before serving.
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