Ricotta Tortes

• Eight 1/2 -inch-thick slices pound cake (12 ounces)
• 1/4 cup Galliano or Southern Comfort
• 3/4 cup pine nuts (4 ounces)
• 3/4 cup golden raisins (4 ounces)
• 16 ounces fresh whole-milk ricotta cheese (2 1/2 cups)
• 1/4 cup wildflower honey
• 2 tablespoons heavy cream
• Zabaglione

1. Preheat the oven to 350.
2. Using eight 3-by-2-inch ring molds or 8-ounce pineapple cans with both ends removed, cut a round from each cake slice.
3. Set the molds on a baking sheet.
4. Without removing the mold, brush each cake round with 1/2 tablespoon of Galliano.
5. In a pie plate, toast the pine nuts for about 7 minutes, or until golden brown.
6. In a small heatproof bowl, cover the raisins with boiling water and let stand until softened, about 5 minutes.
7. Drain the raisins and pat dry.
8. In a large bowl, combine the ricotta, honey, heavy cream, pine nuts and raisins.
9. Spoon 1/2 cup of the ricotta mixture into each mold and spread to form an even layer.
10. Cover and refrigerate until firm, at least 2 hours or overnight.
11. Set a torte on each plate and carefully lift off the mold.
12. Spoon 3 tablespoons of Zabaglione around each torte and serve.

cake, galliano, pine nuts, golden raisins, wholemilk ricotta cheese, wildflower honey, heavy cream

Taken from www.foodandwine.com/recipes/ricotta-tortes (may not work)