Easy No- Bake Cassata Cake - cooking recipe

Ingredients

2 angel food cake, from your store bakery department
1 lb ricotta cheese
miniature semisweet chocolate chips, 1 bag
1/2 cup sugar
1 quart heavy whipping cream

Preparation

Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.
Set aside.
In a large mixing bowl, blend the ricotta half the chips and the sugar together.
On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.
Alternate cake and cream until you have joined three layers.
I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.
Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.
Cover the entire cake in fluffy white whipped cream and serve or refrigerate.
The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.