Sweet Cherry Sponge Cakes With Ricotta Cream

Christy Rost


½pound dark sweet cherries, pitted and halved
3ounces cherry brandy
2tablespoons freshly squeezed orange juice
½teaspoon sugar
1cup heavy cream
2tablespoons ricotta cheese
1teaspoon confectioners sugar
13-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.

Category: Cakes