Everyone just loved this Cassata cake when it was served at our wedding rehersal dinner.
Prep Time: 4 hours, 30 minutes
Ingredients:
- 12 ounces ricotta cheese (about 1-1/3 cups)
- 3 tablespoons sugar
- 2 cups whipping cream
- 1/2 cup orange liqueur or frozen orange juice concentrate, thawed
- 1/2 teaspoon grated orange rind
- 1/4 cup semisweet mini chocolate chips
- 3 tablespoons finely chopped candied orange peel
- 24 ladyfingers, split
- 3 tablespoons powdered sugar
Preparation:
In a small bowl, combine ricotta and sugar on low speed. Gradually beat in 1/2 cup whipping cream, orange liqueur and orange rind until blended. Stir in chips and peel; set aside.
Line bottom and sides of a 1-1/2-quart bowl or mold with a layer of ladyfinger halves, cut to fit. Spread 1/3 of ricotta mixture over bottom; cover with 1/3 of remaining ladyfingers. Repeat twice. Press top gently to level surface. Cover with plastic wrap and chill for 4 hours or overnight. To unmold, carefully run metal spatula around inside bowl. Unmold onto serving plate.
On medium speed, beat remaining cream with powdered sugar until stiff peaks form. Frost cassata with whipped cream. Garnish as desired. Refrigerate up to 4 hours. Cut with sharp knife.
