Cassata Siciliana

• 18 oz (504 grm). ricotta cheese
• 9 oz (252 grm). sugar
• 2 tbsp (30 ml). chopped pistachio nuts
• 3 tbsp (45 ml). chopped glace fruit.
• 1/4 tsp (1 ml). ground cinnamon
• 2 oz (56 grm). dark chocolate
• 2 tbsp (30 ml). Amaretto liqueur
• 1 20 cm.(8")round sponge cake cut into 1 cm. (1/2") slices
• 1 tbsp (15 ml). Amaretto liqueur
• selection of glace fruit.

1. Beat ricotta and sugar together until light and fluffy; divide in half.
2. Fold pistachios and fruit in the first half of mixture.
3. Mix cinnamon, chocolate and 2 tbsp (30 ml) Amaretto into other half.
4. Cover and set aside.
5. Line base and sides of a 20 cm.
6. (8") bowl or mould with plastic food wrap,
7. then fill with 3/4 of cake slices;
8. Fill with ricotta mixture and cover with remaining cake.
9. Cover and freeze for 2 hrs.
10. or overnight.
11. To make topping,whip cream and 1 tbsp (15 ml) Amaretto together until soft peaks form.
12. Just prior to serving turn out Cassata, spread completely with cream and decorate with glace fruit.

sugar, pistachio nuts, glace fruit, ground cinnamon, dark chocolate, liqueur, cake, liqueur, selection

Taken from online-cookbook.com/goto/cook/rpage/000C84 (may not work)