Ricotta Tortes

1. 1

   Preheat the oven to 350.

2. 2

   Using eight 3-by-2-inch ring molds or 8-ounce pineapple cans with both ends removed, cut a round from each cake slice.

3. 3

   Set the molds on a baking sheet.

4. 4

   Without removing the mold, brush each cake round with 1/2 tablespoon of Galliano.

5. 5

   In a pie plate, toast the pine nuts for about 7 minutes, or until golden brown.

6. 6

   In a small heatproof bowl, cover the raisins with boiling water and let stand until softened, about 5 minutes.

7. 7

   Drain the raisins and pat dry.

8. 8

   In a large bowl, combine the ricotta, honey, heavy cream, pine nuts and raisins.

9. 9

   Spoon 1/2 cup of the ricotta mixture into each mold and spread to form an even layer.

10. 10

    Cover and refrigerate until firm, at least 2 hours or overnight.

11. 11

    Set a torte on each plate and carefully lift off the mold.

12. 12

    Spoon 3 tablespoons of Zabaglione around each torte and serve.

No additional tips available.