Being immortal, Serafina and Rosa do no cooking. They imagine, and the food appears. But even immortals think this recipe is easy. It involves a little refrigeration, a bit of draining, but no baking. Unless of course you want to make everything by hand—the cow, the cheese, the cake, the marmalade, the frosting …
2 lbs. ricotta, drained
1 cup powdered sugar, sifted (maybe a touch more)
1 cup chocolate, chopped into bits
Orange marmalade, about 1/4 of a jar
Lady fingers, 3 or 4 packages
Whipped Topping (All right, beat heavy cream if you’re a masochist.)
Three days before serving:
Place ricotta in sieve. Set sieve in pan or bowl. Cover. A clinging see-thru wrap works well. Drain for at least 48 hours. (Cannot skip this step or you will have a weeping mess.)
Cut chocolate into bits. Place in plastic bag. Refrigerate.
One day before serving:
Discard liquid from ricotta. Place cheese in bowl. Sift powdered sugar. Use mixer to blend into drained ricotta. Should not be totally smooth. Sample. May take a little more powdered sugar to suit your taste. Mix chocolate bits into ricotta.
Line the bottom and sides of a spring-form pan with lady fingers. Alternate layers of marmalade, ricotta, and lady fingers. See picture.
Frost the top.
Refrigerate at least 24 hours.
Spring the pan.
Place cake on raised dish.
Decorate with dollops of whipped cream or topping.
Coming soon! The family’s secret recipe for melt-in-your-mouth cannoli.