Serves: 10
Total Calories: 470
In a small mixer bowl at low speed, beat ricotta cheese and sugar until smooth. Gradually beat in 1/2 cup of the whipping cream, orange liqueur or juice, and orange rind until blended. Stir in chocolate chips and candied orange peel set aside.
Line bottom and sides of a 1 1/2 -quart bowl or mold with a layer of ladyfinger halves, trimming as needed. Spread one-third of the ricotta mixture over the bottom cover with one-third of the remaining ladyfingers. Repeat twice, trimming ladyfingers as needed. Press top gently to level surface. Cover with plastic wrap and chill at least 4 hours or overnight.
To unmold, carefully run a metal spatula around inside of bowl. Unmold onto a serving plate.
In a small mixer bowl at medium speed, beat remaining 1 1/2 cups whipping cream and powdered sugar until stiff peaks form. Frost and decorate cassata with whipped cream. Garnish with crystallized violets if desired.
Serve immediately or refrigerate up to 4 hours. Cut with a sharp knife.
This Cassata Riviera recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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