My Sweet Italian Angel
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
42
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Place the sugar in a small sauce pan, add enough water for it to resemble wet sand
2
Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water
3
Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling
4
In a bowl combine the lemon zest, ricotta cheese and the honey
5
Cut the angel food cake into 3 slices horizontally; make sure the slices are of equal thickness so that you end up with 3 doughnut looking slices of the same thickness
6
Arrange the bottom slice on a serving plate
7
With a pastry brush drench the slice with 1/3 of the limoncello mixture, top the slice with a 1/2 of the ricotta cheese mixture, repeat with the next layer and finish the top with the last 1/3 of the limoncello mixture
8
Slice and serve alongside some mixed berries