Sicilian Cream Cake(Cassata) - cooking recipe

Ingredients

1 1/4 lb. Ricotta
2 c. sugar
1 tsp. vanilla
1 oz. creme de cacao or any other favorite liqueur
1 Tbsp. chocolate bits
2 Tbsp. candied fruit, diced small
1 sponge cake (homemade or store bought)

Preparation

Place Ricotta, sugar, vanilla and liqueur in a bowl and mix well by hand on very low speed of mixer until smooth and fluffy (10 minutes).
Add chocolate bits and fruit and mix well.
Cut sponge cake in 1-inch pieces and line casserole bottom and sides with cake slices.
Pour Ricotta cream over cake; cover with more cake slices and place in refrigerator overnight.
Turn over onto a serving dish and sprinkle top with confectioners sugar.
Serves 6 to 8.