Sicilian Cake

This Sicilian cake is traditional from the ricotta to the crushed pineapple and rum.  Topped off with cherries and chocolate chips, this is unbeatable.

Ingredients:

• 2 pounds ricotta, drained well
• 3/4 cup sugar
• 3 cups sugar
• 3 cups heavy cream
• 2 teaspoons vanilla extract
• 1/4 cup dark rum
• 1 20 oz can crushed pineapple, drained well
• 1 17.7 oz package ladyfingers
• Garnish:
• chopped walnuts
• semisweet chocolate chips
• glaceed cherries

Directions:

In a large bowl, with an electric beater, beat ricotta and sugar until combined well. Add heavy cream, vanilla, rum and continue to beat until thick and smooth. Stir in pineapple. Line bottom and sides of a buttered 9 inch springform pan with some ladyfingers, top with 1/3 of filling, and cover with half of remaining ladyfingers. Add half remaining filling, cover with rest of ladyfingers, and top with last of filling. Sprinkle with walnuts, chocolate chips and glaceed cherries.  Cover cake with plastic and chill overnight. Run a knife around inside of pan and release sides. Transfer cake to a serving dish.

Number of Servings: 8-10