Lunch: Cassata Rustica
Ingredients
2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese
7 ounces/200 g semisweet chocolate, chopped
7 ounces/200 g candied fruit, such as oranges, chopped
5 tablespoons granulated sugar
1 store-bought pie shell, baked and cooled in pie plate
Sponge cake, sliced, or savoiardi cookies ( ladyfinger cookies)
1/2 cup rum
3 tablespoons icing sugar
Instructions
Mix together the ricotta, chocolate, candied fruit and 4 tablespoons of the granulated sugar in a mixing bowl, and then spread evenly into the pie crust. Lay slices of sponge cake on top of the filling close to the crust. Heat 1/2 cup water in a saucepot, and then remove from the heat and stir in the remaining 1 tablespoon granulated sugar and the rum. Lightly coat the sponge cake with the rum water using a pastry brush. Place a plate on top of the cake and then invert and sprinkle with the icing sugar. Refrigerate 1 hour and serve.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
