Sweet Cherry Sponge Cakes With Ricotta Cream
|½||pound dark sweet cherries, pitted and halved|
|3||ounces cherry brandy|
|2||tablespoons freshly squeezed orange juice|
|1||cup heavy cream|
|2||tablespoons ricotta cheese|
|1||teaspoon confectioners sugar|
|1||3-ounce package lady fingers|
|fresh mint sprigs, for garnish|
In a small bowl, stir together cherry halves, cherry brandy, orange juice, and ½ teaspoon sugar. Cover and chill at least 30 minutes, stirring occasionally.
In a medium bowl of an electric mixer, whip the heavy cream until soft peaks form. Add ricotta cheese and confectioners sugar, and whip until well blended.
Place lady fingers on individual plates and top with marinated cherries and a dollop of ricotta cream. Garnish each dessert with a sprig of mint.
Recipe serves 6.