My Sweet Italian Angel

• 1/2 cup sugar
• Water
• 1 shot limoncello, look for the small airplane size bottles if you don't want the investment of a larger one
• 1 store-bought angel food cake
• 1 lemon, zested
• 3 cups whole milk ricotta cheese
• 3 tablespoons honey
• 1 1/2 pints total mixed berries such as blueberries, strawberries, raspberries or blackberries

1. Place the sugar in a small sauce pan, add enough water for it to resemble wet sand.
2. Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water.
3. Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling.
4. In a bowl combine the lemon zest, ricotta cheese and the honey.
5. Cut the angel food cake into 3 slices horizontally; make sure the slices are of equal thickness so that you end up with 3 doughnut looking slices of the same thickness.
6. Arrange the bottom slice on a serving plate.
7. With a pastry brush drench the slice with 1/3 of the limoncello mixture, top the slice with a 1/2 of the ricotta cheese mixture, repeat with the next layer and finish the top with the last 1/3 of the limoncello mixture.
8. Slice and serve alongside some mixed berries.

sugar, water, shot limoncello, storebought angel food cake, lemon, milk ricotta cheese, honey, blueberries

Taken from www.foodnetwork.com/recipes/rachael-ray/my-sweet-italian-angel-recipe.html (may not work)