My Sweet Italian Angel

Save Recipe
  • Yield: 6 servings
Share This Recipe

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

  1. 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.
  2. 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.
  3. Slice and serve alongside some mixed berries.

Italian Angel Food Cake

Sweet Fallen Angel Cocktail

Sweet Angel Hair Vermicelli

My Mary's Italian Macaroni Salad

Sweet Italian Fennel Sausage

Brown Angel Iced Sweet Potato Cookies

Sweet Italian Chicken Sausage Patties

Sweet and Savory Italian Sausage with Peppers