Ingredients

Step by step

1. Start at least the night before you want to serve the trifle, but preferably a few days ahead. Taste the peaches, then put them in an airtight container with the Marsala and sugar – if they’re sweet add only 6 tablespoons; if they’re tart, add 8 tablespoons. Cover and chill overnight, or for up to 3 days. The longer you soak the peaches, the more pronounced the flavour will be.
2. To assemble the trifle, cut the Madeira cake into thick slices and arrange in the bottom of a dish. Strain the peaches (reserve the liquid), and peel them if you want. Add to the trifle bowl, then spoon over 200ml of the reserved Marsala. 
3. Put the double cream, ricotta, 4 tablespoons of the icing sugar, lemon juice and most of the zests into a large mixing bowl, and stir to combine. Taste, and add the remaining icing sugar if you want. Whip with an electric whisk until you get soft pillowy peaks – don’t overwhip it. Roughly crush in 6 of the amaretti biscuits and mix gently. Spoon over the peaches, then chill the trifle for at least 2 hours, but preferably overnight.
4. Take the trifle out of the fridge 1 hour before eating. To serve, roughly crush the remaining amaretti over the top and scatter with the reserved zest and the pistachios.
   Tip

   The leftover Marsala will be lightly flavoured by the peaches, and makes a delicious aperitif, served chilled. Keep the empty bottle while you’re soaking the peaches so you can transfer the Marsala back into it.