2 lb Ricotta; drained well
3/4 c Sugar
2 c Heavy cream
2 ts Vanilla extract
1/4 c Dark rum
1 cn Crushed pineapple; drained well (20 ounces)
3 pk Ladyfingers
Chopped walnuts; semisweet chocolate chips, and glaceed cherries for garnish
In a large bowl with an electric beater, beat the ricotta and sugar until
combined well. Add the heavy cream, vanilla, and rum and continue to beat
until thick and smooth. Stir in the pineapple.
Line the bottom and sides of a buttered 9-inch springform pan with some of
the ladyfingers, top with one third of the filling, and cover with half the
remaining ladyfingers. Add half the remaining filling, cover with the rest
of the ladyfingers, and top with the last of the filling. Sprinkle with
walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic
and chill overnight.
Run a knife around the inside of the pan and release the sides. Transfer
the cake to a serving dish.
Yield: 1 (9-inch) cake