Title: Christmas Cassata (Xmas)
Categories: Dessert Cake Holiday
Yield: 4 Servings

2	sm	All-butter pound cakes,
		Slightly frozen
2	c	Whole milk ricotta cheese
1/2	c	Red and green cherries,
		Finely chopped (optional)
2/3	c	Mini chocolate chips
1	oz	Orange liqueur
12	oz	Jar red raspberry jam
FROSTING
6	oz	Unsweetened chocolate
3/4	c	Butter
1	lb	Confectioners' sugar
6	tb	Brewed coffee
2		Eggs
2	ts	Vanilla extract
	pn	Salt
GARNISH
		Candied cherries
		Toasted almonds

Serves/Makes: two cakes, 6-8 servings each

Slice each cake into 4 layers while slightly frozen. Drain any liquid from ricotta. Process in blender or food processor until smooth; mix in the cherries if desired. Combine chips and liqueur with jam. Spread about 1/3 c cheese on 2 bottom cake layers. Top with about the same amount of jam. Top with cake and continue layering, ending with cake.

Wrap in plastic wrap, gently pressing layers together. Refrigerate overnight. Can also be frozen at this point. Next day prepare frosting. Melt chocolate and butter in double boiler. Stir in remaining ingredients, mixing well. Put top of double boiler over a bowl of ice water and beat with electric mixer until spreadable.

Clean sides of chilled cakes and frost. Make bark-like designs with tines of fork. Decorate with candied cherries or toasted almonds if desired. Refrigerate until half an hour before serving.

From: Christmas Memories Cookbook Mystic Seaport Members Mystic Seaport Museum Stores, Inc., 1985

Entered by: Lawrence Kellie Thu 10-17-1996 at 07:19:58 From: Lawrence Kellie Date: 11-11-96 Home Cooking

From: Gail Shipp Date: 10-04-97 (18:12) The Once And Future Legend (1) Cooking

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