2 lb. ricotta
1 c. sugar
1/2 tsp. vanilla
1 tsp. rum extract
2 tbsp. shredded sweet chocolate
1/4 c. chopped candied fruit
Sponge cake, cut into 1 inch slices

Combine ricotta, sugar, vanilla and extract in bowl and blend until smooth. Add chocolate and fruit; mix well. Line 8 inch spring mold or deep bowl, bottom and sides, with cake slices. Turn ricotta mixture into lined mold. Cover top with cake slices and refrigerate overnight or for several hours in freezer. When ready to place on serving plate, sprinkle with confectioners sugar or whipped cream. Buon Appetito!