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The delectable flavors of orange and chocolate infused in rich, sweet and smooth ricotta cheese will astound you! This classic favorite is a popular Southern Italian delicacy served at many a special occasion. Delight your guests with this easy variation on a classic dessert.
by Nancy Scala Rockledge
1 ½ lb whole milk ricotta
1 ½ cups sugar
1 teaspoon vanilla
3 tablespoons Triple Sec*
2 teaspoons lemon juice
2 teaspoons grated lemon peel
2 tablespoons diced candied orange peel
2 tablespoons chocolate bits
3 dozen Ladyfingers or sponge cake cut into thin slices
2 tablespoons sliced toasted almonds
You will need an 8 inch spring form pan for this recipe
Combine sugar, vanilla, liquor, lemon juice and peel. Fold in ricotta and beat until smooth. Stir in candied fruit and chocolate. Line bottom & sides of the spring form pan with Ladyfingers. If you use cake cut each slice ½ in thick and line the pan accordingly. Pour the mixture into the pan and top with almonds. Cover with more ladyfingers. Chill overnight. Remove the form from the pan and prepare to serve.
The recipe produces a cake with a gooey consistency, although holds firm for presentation. Best serving method is portioned in dessert bowls by spooning rather than served as slices on a plate.
*traditionally orange flavored liquor is used but you may substitute with any liquor you prefer
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