1 1/2 pounds ricotta or cream cheese
1 1/2 cups very fine sugar
4 tablespoons creme de cacao
1/3 cup chopped candied fruits
12 ladyfingers or 1 sponge cake

Beat the cheese, sugar, and creme de cacoa until very smooth and fluffy.

Mix in the candied fruit.

Split the ladyfingers, or cut the cake into thin strips the shape of ladyfingers.

Line the bottom and sides of a 1/2 quart round mold with them, and fill with the cheese mixture.

Cover with ladyfingers. Chill overnight, then turn out.

Decorate with candied fruit, if desired.

Serves 8-10.

The recipe in this entry was taken from "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. The book was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi.

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