1/2 c. superfine sugar
1 tbsp. water
1 lb. ricotta
3 oz. semi - sweet (plain) chocolate, chopped
2 oz. candied citron (peel), chopped
2 oz. candied orange (peel), chopped
2 oz. glace cherries
2 oz. blanched pistachio nuts
7 oz. sponge cake
1 c. Malmsey wine or sweet dessert wine

Combine the sugar and water in a sauce pan and place over moderate heat until sugar dissolved. Put the ricotta through a sieve and mix it with the sugar syrup, chocolate, candied fruit and pistachios. Cut the sponge cake into slices 3/8 inch thick, then cut slices into strips. Moisten with the wine and line a 7 inch mold with 2/3 of them. Fill the center with the ricotta mixture and top with a layer of sponge cake. Refrigerate for several hours. Unmold onto a platter and serve with whipped cream if desired. Serves 6.