Ingredients

• 2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese
• 7 ounces/200 g semisweet chocolate, chopped
• 7 ounces/200 g candied fruit, such as oranges, chopped
• 5 tablespoons granulated sugar
• 1 store-bought pie shell, baked and cooled in pie plate
• Sponge cake, sliced, or savoiardi cookies (ladyfinger cookies)
• 1/2 cup rum
• 3 tablespoons icing sugar

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Instructions

1. Mix together the ricotta, chocolate, candied fruit and 4 tablespoons of the granulated sugar in a mixing bowl, and then spread evenly into the pie crust. Lay slices of sponge cake on top of the filling close to the crust. Heat 1/2 cup water in a saucepot, and then remove from the heat and stir in the remaining 1 tablespoon granulated sugar and the rum. Lightly coat the sponge cake with the rum water using a pastry brush. Place a plate on top of the cake and then invert and sprinkle with the icing sugar. Refrigerate 1 hour and serve.