Apricot And Hazelnut Ladyfinger Loaf - cooking recipe

Ingredients

20 None hard ladyfingers
1/4 cup hazelnut liqueur such as Frangelico
2 cups ricotta cheese
1/3 cup sugar
5 None fresh apricots, peeled, pitted and chopped
1/2 cup chopped hazelnuts, toasted
5 oz semi-sweet chocolate, finely chopped
3/4 cup heavy cream, whipped
1 2/3 cups apricot nectar

Preparation

Line two 8 1/2 x 4 1/2 inch loaf pans with plastic wrap, extending the wrap over long sides for handles.
Dip half the ladyfingers into the liqueur, turning to coat. Arrange in bottom of each pan, cutting to fit.
Mix ricotta cheese and sugar in a large bowl. Fold in apricots, hazelnuts, chocolate and whipped cream.
Spoon half the ricotta mixture over ladyfingers in each pan. Dip remaining ladyfingers in remaining liqueur and layer over ricotta mixture, cutting to fit. Top with remaining ricotta mixture, smoothing tops. Cover with plastic wrap. Freeze for 3-4 hours until mixture is firm.
Meanwhile, place apricot nectar in a small saucepan on medium heat. Bring to a boil. Reduce heat to low and simmer for 8-10 mins until thickened. Set aside to cool.
Remove loaves from pans. Cut into slices. Serve drizzled with apricot syrup.