@house_cat, here is the dessert recipe I offered in your Ladies' Luncheon Menus Please thread in the Kitchen forum. First, I will post my version; then, as footnotes, will be the original (two) ingredients that I altered.
Whatever you choose to serve, I hope for nothing but the best for your day with your friends.
Cassata alla Siciliana
To serve 8
1 fresh pound cake, 9 inches long and 3 inches wide
1 pound ricotta cheese
3 Tablespoons Amaretto
2 Tablespoons heavy cream
1/4 cup sugar
2 ounces semisweet chocolate, coarsely chopped
With a sharp, serrated knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into ½ to 3/4 inch thick slabs.
Rub the ricotta through a coarse sieve into a bowl with a wooden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, sugar and Amaretto. With a rubber spatula, fold in the chopped chocolate.
Center the bottom slab of the cake on a flat plate and spread it generously with the ricotta mixture. Carefully place another slab of cake on top, keeping sides and ends even, and spread with more ricotta. Repeat until all the cake slabs are reassembled and the filling has been used up—ending with a plain slice of cake on top.
Gently press the loaf together to make it as compact as possible. Do not worry if it feels wobbly; chilling firms the loaf. Refrigerate the cassata for about 2 hours, or until the ricotta is firm.
Chocolate Frosting
12 ounces semisweet chocolate, cut into small pieces
3/4 cup strong black coffee
½ pound (2 sticks) unsalted butter, cut into ½ -inch pieces and thoroughly chilled
Melt 12 ounces of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until the chocolate has completely dissolved. Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until the mixture is smooth. Then chill this frosting until it thickens to spreading consistency. With a small metal spatula, spread the frosting evenly over the top, sides and ends of the cassata, swirling it as decoratively as you can. Cover loosely with plastic wrap, wax paper or aluminum foil and let the cassata ripen in the refrigerator for at least 24 hours before serving.
Original version:
3 Tablespoons Strega or other orange-flavored liqueur for the Amaretto
Include 3 Tablespoons coarsely chopped mixed candied fruit in the ricotta mixture when you fold in the chopped chocolate.
Strive for respect instead of attention. It lasts longer.
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