For the prunes, combine marsala, caster sugar, cinnamon and orange peel in a saucepan over medium heat, bring to the boil. Add the prunes, turn heat down to low and simmer for 10 minutes or until the liquid reduces to a syrup. Cool to room temperature.
Whisk together the ricotta, cream and icing sugar until smooth.
Heat a grill pan over a high heat and grill bread on both sides. Generously spread ricotta over bread and top with prunes.