My Sweet Italian Angel
- 1/2 cup sugar
- 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
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.
Recipe courtesy Rachael Ray, 2007
Recipe courtesy of Jeff Mauro
Recipe courtesy of Emeril Lagasse