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Total Time
15mins
Prep 15 mins
Cook 0 mins

Serve with moscato spumante or an italian sparkling wine. . Idealy a sheep's milk ricotta is used instead of the combination of mascarpone and cow's milk ricotta.

Ingredients Nutrition

Directions

  1. Boil 100ml wine and 100g sugar, add the sliced peaches and leave to cool in the liquid.
  2. Line a shallow rectangular dish with cling film ( 27cm x 18 x 5 cm).
  3. on a surface dusted with icing sugar, roll out 2/3 of the marzipana and line the bottom and sides of the tin.
  4. Slice the cake into 1/2 cmm slices and line the bottom. Mix the marsala with 3 tbsp liquid from the peaches then sprinkle half or it on the cake.
  5. Mix the ricotta ( and mascarpone if using) with the sugar and vanilla, then mix in the cooled chopped peaches, chocolate and chopped candied peel.
  6. Spread evenly over cake, then top with the rest of the cake and sprinkle with remaining marsala.
  7. Roll out the remaining marzipan and lay it on top. Pinch to seal, neaten the edges.
  8. Chill 3 hours at least. Can be kept in the fridge for 3-4 days.
  9. Invert into a serving platter and dust with icing sugar. Decorate with extra candied peel.