Christmas Cassata
Source of Recipe
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List of Ingredients
1/3 cup currants
OR
1/3 cup raisins
1 (17-ounce) can pitted dark sweet cherries and syrup
reserved -- drained
1 (15-ounce) container Ricotta cheese
1/2 cup frozen whipped topping -- thawed
6 tablespoons sweet Marsala wine
OR
6 tablespoons orange juice
1 (16-ounce) pound cake loaf
1 (12-ounce) package semisweet chocolate chips -- (2 cups)
1 cup firm butter or margarine -- cut into pieces
Recipe
Place currants and 3 tablespoons of reserved cherry juice in small
bowl;
reserve 1/2 cup cherry juice. Let stand about 15 minutes or until
currants
are softened; drain. Coarsely chop cherries; set aside.
Place Ricotta cheese, whipped topping and 3 tablespoons of the wine in
food processor or blender. Cover and process until smooth. Transfer to
medium bowl; fold in cherries and currants.
Cut pound cake horizontally into 3 layers. Place bottom layer on
serving
dish. Spread with half of the ricotta mixture. Add middle cake layer.
Spread with remaining Ricotta mixture. Add top cake layer. Cover with
plastic wrap and refrigerate about 2 hours or until ricotta mixture is
firm.
Melt chocolate chips in 2-quart saucepan over low heat, stirring
frequently. Stir in remaining 3 tablespoons wine and reserved 1/2 cup
cherry juice until smooth; remove from heat. Beat in butter, a few
pieces
at a time, using wire whisk, until melted. Refrigerate about 45 minutes
or
until thick enough to spread.
Spread chocolate mixture over top and sides of dessert. Cover and
refrigerate any remaining dessert.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
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