Europe - Trifle

Suzanne Sharp's granny's trifle- Christmas entertaining Diana Henry recipe

Recipe from telegraph.co.uk Website

Photography by CHRIS TERRY

Serves eight

Ingredients
300g (10½oz) sponge cake
raspberry jam, to taste
50ml (2fl oz) sweet sherry
225g (8oz) sliced peaches or raspberries
100g (3½oz) dark chocolate, chopped into chunks
300g (10½oz) ricotta
600ml (1 pint) double cream
zest of 1 small lemon
handful of flaked toasted almonds

Direction
Spread the cake with a thin layer of jam, cut into chunks and put half in the bottom of a dish measuring 20cm (8in) across and 12cm (5in) deep.
Drizzle half the sherry on top, then add half the fruit.
Mix the chocolate into the ricotta, and spread half on top of the fruit.
Whisk the cream with the lemon zest and spread half on the ricotta.
Repeat and finish with a sprinkling of almonds.

Merry Xmas!