(for six servings)
1 sponge cake
1 pound of Ricotta (Italian cottage cheese)
2 squares semi-sweet "Baker's" chocolate
100 gm. candy fruit
Grease a bread pan and line with wax paper. Cut the sponge cake in pieces and cover the bottom
and sides of the pan with these pieces (save a few slices for the topping). Sprinkle the cake with liqueur. Cut the two squares of chocolate in small pieces and combine with the candy fruit.
Strain the Ricotta into a bowl, mix with the chocolate and candy fruit and add some
liqueur. This mixture is now poured into the cake-lined pan. Cover with the remaining cake and sprinkle on icing sugar. Refrigerate for two or three hours. Reverse on a dish to serve.
The celebration of Easter begins with
the observance of Shrove Tuesday (Pancake Day) and Ash Wednesday
which mark the beginning of Lent. The culmination is the
Easter observances on Holy Thursday, Good Friday and, finally,
Easter Sunday. Again, there are some special foods such as
sweet breads and hard boiled eggs that are enjoyed by many.