Zuppa Inglese alla Napoletana

Zuppa Inglese Alla Napoletana

1 large Pandoro, or slices of sponge cake

3 pounds ricotta cheese

1 1/4 cups confectioners' sugar

1/2 cup water

1/2 cup granulated sugar

1/2 cup rum

3 oz. dark chocolate, chopped into bits

1 1/2 cups heavy cream

1/4 cup confectioners' sugar

Slice the Pandoro into four or five horizontal slices, then trim the "crusts." Place one layer in a glass bowl, and cut pieces to fit the circumference of the bowl. 

With a wooden spoon, mix the ricotta cheese with the sugar and chocolate.

Make a simple syrup by boiling the water with the sugar. Remove from heat once the sugar is dissolved. Let cool, then add the rum.

Drizzle the syrup liberally over the cake layer, then spread some of the ricotta filling over the cake.

Continue layering the cake, drizzling the syrup and spreading the ricotta until you get almost to the top of the bowl. I used three layers of cake and two layers of ricotta.

Whip the cream with the confectioners' sugar, then spread the whipped cream over the last ricotta layer. Shave some chocolate over the top to decorate.