My Sweet Italian Angel

Yield:
6 servings
Ingredients
  • 1/2 cup sugar
  • Water
  • 1 shot limoncello, look for the small airplane size bottles if you don't want the investment of a larger one
  • 1 store-bought angel food cake
  • 1 lemon, zested
  • 3 cups whole milk ricotta cheese
  • 3 tablespoons honey
  • 1 1/2 pints total mixed berries such as blueberries, strawberries, raspberries or blackberries
Directions

Place the sugar in a small sauce pan, add enough water for it to resemble wet sand. Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water. Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling.

In a bowl combine the lemon zest, ricotta cheese and the honey. Cut the angel food cake into 3 slices horizontally; make sure the slices are of equal thickness so that you end up with 3 doughnut looking slices of the same thickness. Arrange the bottom slice on a serving plate. With a pastry brush drench the slice with 1/3 of the limoncello mixture, top the slice with a 1/2 of the ricotta cheese mixture, repeat with the next layer and finish the top with the last 1/3 of the limoncello mixture.

Slice and serve alongside some mixed berries.


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    Recipe courtesy of Scott Conant