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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.