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Cassata Riviera |
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Serves: 10 Print this Recipe12 ounces ricotta cheese (about 1 1/3 cups) 3 tablespoons sugar 2 cups whipped cream 1/4 cup orange liqueur or frozen orange juice concentrate, thawed 1/2 teaspoon orange rinds grated 1/4 cup semi-sweet mini chocolate chips 3 tablespoons orange rinds finely chopped candied 24 lady fingers split 3 tablespoons powdered sugar 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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