My Sweet Italian Angel

1. 1

   Place the sugar in a small sauce pan, add enough water for it to resemble wet sand.

2. 2

   Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water.

3. 3

   Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling.

4. 4

   In a bowl combine the lemon zest, ricotta cheese and the honey.

5. 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. 6

   Arrange the bottom slice on a serving plate.

7. 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. 8

   Slice and serve alongside some mixed berries.

* Per serving · 4 servings · Values may vary.