Yields
8-10 servings
This cake is packed with chocolate, candied fruit and ricotta mixed with sugar – a real Italian delight!
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ingredients
1
store-bought pie shell, cooked
1
kg ricotta
sponge cake or slices of Savoiardi "Lady Finger" cookies
3
Tbsp icing sugar
200
g semisweet chocolate, chopped
200
g candied fruit, orange, chopped
4
Tbsp sugar
½
cup water
1
Tbsp sugar
½
cup rum
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directions
Step 1
Prepare pie shell in pie tray.
Step 2
In a mixing bowl, mix the ricotta with sugar, candied fruit, and chocolate.
Step 3
Add to pie shell and spread evenly. On top of the ricotta mixture and to close the pie crust add slices of sponge cake or Savoiardi cookies. In a saucepot, heat up your water. Remove from heat and add sugar and rum. With a pastry brush, lightly coat the sponge cake/cookies with your mixture of water, sugar, and rum.
Step 4
Place a plate on top and flip the cake over. Sprinkle with icing sugar.
Step 5
Rest in fridge for an hour and serve.