How to make it
9 steps. Take it one step at a time.
Line a 1.5-quart bowl
Line a 1.5-quart (1.4-liter) bowl with plastic wrap, leaving some overhang on the sides.
Cut the sponge cake
Cut the sponge cake into 1/2-inch thick slices or triangles. Lightly brush or dip the slices into the Alchermes liqueur until they are colored but not falling apart.
Line the bottom and sides of the bowl
Line the bottom and sides of the bowl with the soaked sponge cake pieces, fitting them tightly together so there are no gaps. Reserve enough cake to cover the top later.
Whisk the drained ricotta
In a large bowl, whisk the drained ricotta with powdered sugar until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the ricotta mixture.
Fold the chopped chocolate, toasted hazelnuts, and candied orange peel
Fold the chopped chocolate, toasted hazelnuts, and candied orange peel into the ricotta cream.
Fill the cake-lined bowl
Fill the cake-lined bowl with the cream mixture. Level the top with a spatula.
Cover the top with the remaining soaked sponge cake slices
Cover the top with the remaining soaked sponge cake slices. Fold the plastic wrap overhang over the top to seal.
Refrigerate for at least 6 hours, preferably overnight,
Refrigerate for at least 6 hours, preferably overnight, to allow the structure to set.
6 hrWhen ready to serve, pull back the plastic wrap
When ready to serve, pull back the plastic wrap, place a serving plate over the bowl, and invert. Remove the bowl and plastic wrap. Dust generously with cocoa powder.
A little kitchen wisdom
Traditionally, Alchermes liqueur is used for its bright red color and spicy flavor, but Maraschino or a mix of brandy and orange liqueur works well too. Ensure the ricotta is well-drained for a firm structure.
