This delightful Italian dessert is really just an assembly job as far as you’re concerned, but everyone will think you’re very clever!
|10 fl oz (275 ml) Marsala wine|
|grated zest and juice 1 orange|
|7 oz (200 g) Sainsbury’s mango and cranberry fruit mix|
|2 x 250 g tubs ricotta cheese|
|5 fl oz (150 ml) crème fraîche|
|2 oz (50 g) chocolate drops|
|1 oz (25 g) natural pistachio nuts, roughly chopped|
|3 oz (75 g) golden caster sugar|
|1 x 175 g pack sponge fingers|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 2 lb (900 g) loaf tin
This recipe is from Delia's Christmas Easy Magazine 2003 and the Delia Collection: Italian
Begin by pouring the Marsala and orange juice into a small saucepan and heating gently.
Then add the dried fruits, and remove the pan from the heat to allow them to steep in the juice for half an hour until they have swelled slightly. Then drain them in a sieve set over a bowl to catch the liquid and leave to get cold.
Meanwhile, in a large bowl put the ricotta cheese, crème fraîche, chocolate drops, orange zest, chopped pistachios and sugar, give everything a good stir, then add the drained fruit when it is cold.
Now line the base and long sides of the loaf tin with the sponge fingers, dipped first in the reserved Marsala and orange juice and trimmed to fit comfortably.
They need to be put in sugar-side down. Reserve 6 to 8 soaked sponge fingers for the top. After that, any remaining liquid can be sprinkled over the biscuits in the tin. Next, spoon in the ricotta and fruit mixture, patting it down into the tin to remove any air bubbles.
Finally, place the remaining soaked biscuits on top. Cover tightly with clingfilm and refrigerate overnight.
Next day, serve cut into thin slices – it doesn’t need any accompaniment as it’s really yummy as it is.
Want to know more about Marsala? Read Travels with Delia
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Buy some good-quality pastry tartlet cases and you can rustle up this gorgeous dessert or teatime treat in minutes!
If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes
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An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee but the caramel won't be as crunchy as putting it under the grill.
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