1 (10-inch) sponge cake
2 pounds ricotta cheese
2 tablespoons confectioners' sugar
2/3 cup mixed candied fruit (orange rind, citron, pineapple, cherries) finely chopped
4 ounces sweet chocolate, coarsely grated
2/3 cup brandy
2 pints heavy cream, whipped
1/2 pint heavy cream, whipped
3 tablespoons confectioners' sugar
1/2 cup maraschino cherries
1/3 cup pistachio nuts
In a large bowl, combine ricotta, confectioners' sugar, candied fruit, chocolate and brandy. Fold in whipped cream and refrigerate. Cut sponge cake into 1/2-inch slices. Grease a 3 1/2 - 4 quart china or ceramic bowl. Line bottom of bowl with cake slices. Cover with some of the cheese mixture alternately until bowl is filled, ending with cake slices on top. Refrigerate for 6 hours or overnight. When ready to serve, loosen sides with spatula; invert bowl onto serving plate and frost.
Sweeten whipped cream with confectioners' sugar and use to frost entire cake. Decorate with cherries and pistachio nuts.
Makes 10-12 servings.
Date: May 16, 2003