Prepare a two layer sponge cake. Cut each layer into 2 layers.

FILLING:

2 lbs. Ricotta cheese
2 tbsp. heavy cream 1/2 c. sugar
6 tbsp. creme de cacao or grand marnier
4 tbsp. coarsely chopped candied orange peel
4 tbsp. coarsely chopped semi-sweet chocolate

FROSTING:

1 pt. whipping cream
6 tbsp. sifted confectioners sugar (10X)

With beater, mix cheese, cream, sugar, and liqueur until smooth. Fold in orange peel and chocolate. Divide the filling into three equal parts so as to cover all but the top layer. Firm the filled cake by refrigerating, wrapped, about 2 hours.

Whip until stiff: 1 pint whipping cream with 6 tablespoons 10X sugar. Cover top and sides of cake with whipped cream.