Limoncello and Ricotta Cake

By MystiQ

Ingredients

• For the Ricotta Filling
• 32 oz ricotta cheese
• 1 1/2 cup confectioners sugar
• 1 Tbsp lemon zest
• 1 Tbsp Limoncello
• For the Limoncello Soaked Lady Fingers
• 2 cups water
• 2 cups Limoncello
• 1 1/2 pounds lady fingers
• 4 cups lemon curd (see notes)
• lemon curd jarred
• For the Whipped Cream Topping
• 2 cups heavy whipping cream
• 4 Tbsp sugar

Details

Servings 12
Preparation time 270mins
Cooking time 275mins
Adapted from abeautifulbite.com

Preparation

Step 1

In a large mixing bowl, combine ricotta, confectioners sugar, lemon zest and 1 Tbsp Limoncello. Mix to combine. Set aside.
In a medium sized pot, bring water and Limoncello to a simmer. Keep at a simmer for five minutes. Remove from heat and pour into a shallow heat safe dish and allow to cool for five minutes.
Dip the lady fingers halfway into the warm Limoncello mixture and line the bottom of a 9x13 baker with the soaked lady fingers. Once the bottom is covered with lady fingers, spread the ricotta mixture over top.
Place another row of soaked lady fingers on top of the ricotta mixture.
Spread the lemon curd on top of the lady fingers.
Place a final row of soaked lady fingers on top of the lemon curd.
Using a stand mixer or a hand mixer, whip together the cream and sugar until soft peaks form.
Spread the whipped cream over top the lady fingers.
Refrigerate for at least four hours. Preferable overnight. Serve well chilled.