1 kg of passed ricotta cheese
1 cup of room temperature butter
3 eggs
2 cups of confectioner's sugar
1 tablespoon of unflavored white gelatin
2 tablespoons of cold water
2 tablespoons of vanilla extract
1 cup of fresh whipped cream
2 tablespoons of orange liqueur
3/4 cup of toasted and chopped almonds
1/2 cup of maraschino cherry halves, pitted and sliced
1/2 cup of candied fruit pieces
1 kg of passed ricotta cheese
1 cup of room temperature butter
3 eggs
2 cups of confectioner's sugar
1 tablespoon of unflavored white gelatin
2 tablespoons of cold water
2 tablespoons of vanilla extract
1 cup of fresh whipped cream
2 tablespoons of orange liqueur
3/4 cup of toasted and chopped almonds
1/2 cup of maraschino cherry halves, pitted and sliced
1/2 cup of candied fruit pieces
Melt the ricotta cheese in a large bowl, add the butter, and beat with an electric mixer on low speed until smooth
Add the eggs one at a time, beating continuously
Gradually add the confectioner's sugar, beating until well combined
Dissolve the gelatin in cold water, then add it to the ricotta mixture
Add the vanilla extract and mix well
At this point, whip the heavy cream with orange liqueur until stiff peaks form
Gently fold the whipped cream into the ricotta mixture
Mix in the toasted almonds, maraschino cherry halves, and candied fruit pieces
Soak a clean linen cloth in cold water, wring it out, and line a mold or pot
Pour the ricotta mixture into the lined mold, cover with plastic wrap, and refrigerate for at least one day
To unmold, place a serving plate on top of the mold, invert the mold onto the plate, and carefully turn it over
Remove the cloth and garnish with candied fruit pieces
Serves 30 per portion
