My Sweet Italian Angel – a delicious recipe with sugar, Water, shot limoncello, store-bought angel food cake, lemon, milk ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the sugar in a small sauce pan, add enough water for it to resemble wet sand.
2
Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water.
3
Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling.
4
In a bowl combine the lemon zest, ricotta cheese and the honey.
5
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.
6
Arrange the bottom slice on a serving plate.
7
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.
8
Slice and serve alongside some mixed berries.
262
kcal
Calories
6
g
Fat
49
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, My Sweet Italian Angel falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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