| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
|
Store-bought yellow pound cake |
|
|
Or 1 box of ladyfingers |
| 1 |
|
16 Ounces co ricotta cheese |
| 1/2 |
c |
Plus 2 tablespoons sugar |
| 1/2 |
c |
Heavy cream |
| 8 |
oz |
Semisweet chocolate chips |
| 1 1/2 |
c |
Strong coffee |
|
|
Unsweetened cocoa powder |
INSTRUCTIONS
THE DESSERT SHOW SHOW #DS3024
Put a medium bowl in freezer. Cut pound cake into 1/2 inch slices. In a
second medium bowl, combine ricotta with 1/2 cup sugar. Remove bowl from
freezer and add the cream and beat with electric mixer on high until it
holds stiff peaks. With a rubber spatula, fold whipped cream into ricotta
mixture. Fold in chocolate chips. Line bottom of a deep glass serving
bowl with slices of pound cake, cutting the cake as needed to cover the
bottom. Stir remaining sugar into coffee.
Dip pastry brush in the coffee and dab cake until it is soaked through.
Using a rubber spatula, spread 1/4 of the ricotta mixture gently over the
first layer of the cake. Arrange another layer of cake over the ricotta
mixture and use pastry brush to soak it with coffee. Cover cake with
another layer of ricotta mixture. Repeat until you have 4 layers of each,
ending with the ricotta layer. Cover and refrigerate for at least 4 hours.
Sprinkle cocoa powder on top before serving.
Posted to EAT-L Digest 05 Sep 96
Date: Thu, 5 Sep 1996 14:18:20 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”