SICILIAN CAKE
2 lbs. ricotta, drained well 3/4 c. sugar 3 cs. heavy cream 2 tsps. vanilla extract 1/4 c. dark rum 1 can (20 ozs.) crushed pineapple, drained well 1 pkg. ladyfingers (17.6 ozs.) chopped walnuts, semisweet chocolate chips and glacéed cherries for garnish In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with 1/3 of the filling and cover with half of the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips and glacéed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish. Makes 8 servings. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
