from a Waitrose recipe card, dated December 2005
claims 8 portions, at 603kcals per serving
2 packs Lyons Trifle Sponges (16 sponges total) (I like Madeira or poundcake better)
150ml Marsala or Madeira
2 x 300g packs frozen Waitrose Raspberries, defrosted (fresh if they're around, and more for the top)
2 x 250g pots ricotta cheese
4 tbsp icing sugar
284ml pot double cream
25g Waitrose Italian Cut Mixed Peel
100g Waitrose Continental Plain Chocolate (I have cocoa mass buttons, pure 100% chocolate, from my sister, which I'd probably use instead)
Place half the trifle sponges in the base of a glass trifle bowl or dish. Drizzle over half of the Marsala or Madeira and leave to soak for 5 minutes. Scatter about a third of the raspberries over the sponge layer.
Place the ricotta in a large bowl and add the icing sugar and half the cream. Combine with a fork until smooth, then stir through the mixed peel and remaining raspberries. Chop two thirds of the chocolate into small pieces and stir into the ricotta mixture.
Spoon a layer of the ricotta mixture on top of the sponge bases and then arrange the remaining sponges on top of the ricotta. Drizzle over the rest of the Marsala or Madeira and then spread the remaining ricotta mixture on top.
To serve, whip the remaining double cream to soft peaks. Spread it over the ricotta mixture. Grate the remaining chocolate and sprinkle over the top. Chill before serving.
I like rich custardy trifles at Christmas, with sherry and raspberry jam, but this looked good. It suggests that it's better the next day, but then almost all trifles are.