My Sweet Italian Angel
This dessert has a special lemon kick. For a complete meal, serve with Tarragon-Cream Chicken and Polenta Pot Pies.
- 1/2 cup sugar
- 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
- 1 lemon, zested
- 3 cups whole milk ricotta cheese
- 3 tablespoons honey
- 1 1/2 pints (total) mixed berries, such as blueberries, strawberries, raspberries or blackberries
Place the sugar in a small saucepan, adding enough water for it to resemble wet sand. Place over medium-high heat and bring up to a bubble and simmer until the sugar has dissolved in the water. Remove from the heat and add the limoncello; let it cool while you prepare the cake and filling.
In a bowl, combine the lemon zest, ricotta cheese and the honey.
Cut the angel food cake into three slices horizontally; make sure the slices are of equal thickness so that you end up with three doughnut-like slices of the same thickness.
Arrange the bottom slice on a serving plate. With a pastry brush, drench the slice with one third of the limoncello mixture, top the slice with half of the ricotta cheese mixture, repeat with the next layer and finish the top with the last third of the limoncello mixture. Slice and serve alongside some mixed berries.