|2 pounds||Ricotta; drained well|
|2 cups||Heavy cream|
|2 teaspoons||Vanilla extract|
|¼ cup||Dark rum|
|1 can||Crushed pineapple; drained well (20|
|Chopped walnuts; semisweet chocolate|
|; chips, and glaceed|
|; cherries for|
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
Converted by MC_Buster.
Per serving: 2525 Calories (kcal); 176g Total Fat; (64% calories from fat); 11g Protein; 205g Carbohydrate; 653mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2½ Fruit; 35 Fat; 10 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9385 Converted by MM_Buster v2.0n.
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