Recipe courtesy of David Rocco
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Mix together the ricotta, chocolate, candied fruit and 4 tablespoons of the granulated sugar in a mixing bowl, and then spread evenly into the pie crust. Lay slices of sponge cake on top of the filling close to the crust. Heat 1/2 cup water in a saucepot, and then remove from the heat and stir in the remaining 1 tablespoon granulated sugar and the rum. Lightly coat the sponge cake with the rum water using a pastry brush. Place a plate on top of the cake and then invert and sprinkle with the icing sugar. Refrigerate 1 hour and serve.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Cassata

Recipe courtesy of Gale Gand

Cassata

Recipe courtesy of Anna Tasca Lanza

Pizza Rustica

Recipe courtesy of Giada De Laurentiis

Pizza Rustica

Recipe courtesy of Michael Lomonaco

Seafood Rustica

Recipe courtesy of Tammy Weiss

Penne Rustica

Recipe courtesy of Robin Miller

Pizza Rustica

Recipe courtesy of Giada De Laurentiis

Torta Rustica

Recipe courtesy of Rocco DiSpirito

Sicilian Cassata: Ricotta Cake

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword