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Ingredientes
- 2 pound ricotta
- 1 c. sugar
- 1/2 teaspoon vanilla
- 1 teaspoon rum extract
- 2 T shredded sweet chocolate
- 1/4 c. minced candied fruit
- Sponge cake, cut into 1 inch slices
Direcciones
- Put together ricotta, sugar, vanilla and extract in bowl and blend till smooth. Add in chocolate and fruit; mix well. Line 8 inch spring mold or possibly deep bowl, bottom and sides, with cake slices. Turn ricotta mix into lined mold. Cover top with cake slices and chill overnight or possibly for several hrs in freezer. When ready to place on serving plate, sprinkle with confectioners sugar or possibly whipped cream. Buon Appetito!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 297 | |
| Calories from Fat 111 | 37% |
| Total Fat 12.33g | 15% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 130mg | 5% |
| Potassium 149mg | 4% |
| Total Carbs 33.92g | 9% |
| Dietary Fiber 0.3g | 1% |
| Sugars 27.99g | 19% |
| Protein 13.22g | 21% |
