This trifle is layered like a tiramisu, with a cumquat-scented ricotta replacing the cream component.  




Skill level

Average: 5 (1 vote)

You can substitute the cumquat marmalade with a Seville variety if preferred.


  • 250 ml (1 cup) strong espresso
  • 125 ml (½ cup) marsala or other fortified wine
  • 10 savoiardi biscuits
  • grated dark chocolate, to sprinkle
  • moscato or espresso, to serve

Cumquat-scented ricotta

  • 500 g fresh ricotta
  • 150 g icing sugar, sifted
  • 2 tsp vanilla extract
  • 100 ml pouring cream
  • 85 g (¼ cup) cumquat marmalade
  • 80 g dark chocolate, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Setting time 2 hours

To make cumquat-scented ricotta, place ricotta, sugar and vanilla in the bowl of an electric mixer. Mix on high speed until well combined. Add cream and mix for a further 30 seconds or until light and creamy.

Process marmalade in a food processor until broken up but not a purée. Add to the ricotta mixture with chocolate and, using a spatula, mix until just combined.

To soak biscuits, place coffee and marsala in a bowl and stir to combine. Working two biscuits at a time, soak in the coffee mixture for a few seconds or until just soaked through. Place on a plate as you go.

To assemble trifle, place half the biscuits in the base of a 2 L dish. Spoon over half the ricotta mixture, top with remaining biscuits and spoon over remaining ricotta mixture.

Sprinkle with grated chocolate and refrigerate for at least 2 hours to set.

Serve with moscato or espresso.


• Available from selected delis and specialist food shops. Substitute Seville marmalade.


Photography by Alan Benson.

As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.