2 pt Blueberries (reserve 1 cup
1 ts Vanilla
-for the topping) 24 Ladyfingers
2 pt Raspberries (reserve 1 cup
-for the topping) 1/4 c Rum
1 Sponge or Pound Cake
2 tb Orange Liquor
1/4 c Orange Juice
1 tb Honey
2 tb Vodka
2 c Ricotta Cheese
1 c Heavy Cream, whipped
1/2 c Sugar
Mix ricotta, sugar and vanilla together and set aside. Combine the orange liquor and honey, toss with the berries. Slice cake and then cut slices into triangle pieces. Line the bottom of a 8-inch spring form pan and sprinkle with rum. Line the sides with ladyfingers. Spread half of the ricotta mixture over the cake layer on bottom. Sprinkle with some berries. Place another layer of cake down and sprinkle with orange juice and vodka mixture, ricotta cream and some berries. The last layer should be a layer of cake. Cover with whipped cream. Decorate with the reserved berries. Chill over night. Source: “The Yankee Kitchen” 03-18-93 (#4) [Dora]