Sicilian Cassata

1. 1

   In a small bowl, combine the creme de cacao and cointreau and set aside.

2. 2

   In a large bowl, beat the ricotta cheese and sugar until smooth. Reserve 1/2 cup or more for frosting. In the large bowl, add in the vanilla and cinnamon and blend well. Fold in the nuts and chocolate chips.

3. 3

   Place slices of cake in a serving dish (approximately 8 x 8) to cover the bottom. Sprinkle with the liquor and smooth on some ricotta mixture.

4. 4

   Continue to layer until the dish is full.

5. 5

   Top with the reserved frosting and you can garnish with some additional toasted almonds.

6. 6

   Cover and chill in the refrigerator at least overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.