Ingredients
1 8-inch sponge cake, homemade or commercial
For filling
3/4 pound Mascherpone, ricotta or cream cheese
1/2 cup very fine granulated sugar
3 egg yolks
5 tablespoons Strega (orange liqueur)
4 tablespoons finely grated unsweetened chocolate
1/4 cup water
For topping
1 cup heavy cream
Cinnamon
Directions
Beat the cheese and sugar until light, then beat in the egg yolks until fluffy.
Remove half the mixture, and to the other half mix in 3 tablespoons Strega and the chocolate.
Split the sponge cake in half, making two 1-inch layers.
Place one layer in a deep dish.
Mix the remaining Strega with the water and pour over the layer.
Spread the plain cheese mixture on it, then the chocolate.
Cover with the sponge layer.
Chill several hours.
Whip the cream, and spread over the cake.
Sprinkle with a little cinnamon.
SERVES: 6-8
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi. | 
