Cassata Trifle

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Ingredients (serves 8) 200g sponge fingers (savoiardi) 150ml vin santo* or other dessert wine 450g fresh or frozen raspberries, plus extra to serve 500g fresh ricotta 1/3 cup (50g) icing sugar 600ml thickened cream 25g mixed glace fruits, chopped 100g grated dark chocolate Method Break half the savoiardi into 2cm pieces and spread in a 1.5-litre glass serving dish. Drizzle with half the vin santo and top with one-third of the raspberries. Process ricotta, icing sugar and half the cream in a food processor until smooth, then spread over the sponge base. Top with remaining raspberries. Break remaining savoiardi over the top and sprinkle with remaining wine. Whip remaining cream until soft peaks form and fold in fruit and two-thirds of the chocolate. Spread over the sponge layer. Finish with remaining grated chocolate and a few extra raspberries.