Sicilian Cream CakeCassata

Ingredients

• 1 14 lb Ricotta
• 2 c sugar
• 1 tsp vanilla
• 1 oz creme de cacao or any other favorite liqueur
• 1 Tbsp chocolate bits
• 2 Tbsp candied fruit diced small
• 1 sponge cake homemade or store bought

Directions

1. Place Ricotta sugar vanilla and liqueur in a bowl and mix well by hand on very low speed of mixer until smooth and fluffy 10 minutes
2. Add chocolate bits and fruit and mix well
3. Cut sponge cake in 1-inch pieces and line casserole bottom and sides with cake slices
4. Pour Ricotta cream over cake cover with more cake slices and place in refrigerator overnight
5. Turn over onto a serving dish and sprinkle top with confectioners sugar
6. Serves 6 to 8