Easter Zuppa Inglese

From: Dolci-Italy’s Sweets by Francine Segan (Stewart,Tabori & Chang, 2011)

Serves 8

You can make zuppa inglese with all sorts of ready-made cookies or cakes. Here it's made with Colomba, Italy's traditional Easter cake. I love Colomba's soft yeasty cake texture, fabulous buttery and crispy sweet almondy crust.

12-16 ounces Colomba or pound cake
1 pound frozen peaches, thawed
1 cup apricot or peach jam
1/2 cup sweet liqueur such as limoncello, or apricot or peach juice
1/3 cup sugar, divided
2 cups ricotta cheese
8 ounces mascarpone cheese
Whipped cream
Chocolate Italian Easter eggs, broken into pieces

Cut the cake into 1/2-inch slices.

In a bowl combine the peaches with the jam and liqueur or juice and mix until the jam is liquidy.

In another bowl, beat the ricotta, mascarpone, and sugar until smooth and creamy. Fold in whipped cream to taste.

Line the bottom of a 2-quart glass bowl with layer of cake pieces. Top with some of the peaches and their liquid. Spread with a layer of the whipped cream mixture and sprinkle with chocolate. Repeat the layers, ending with the whipped cream mixture on top. Cover and refrigerate for at least 4 hours or overnight.

Garnish with more chocolate and diced pieces of Colomba just before serving.