Serves 8-10
Ingredients

• Plain Sponge Cake Or Plain Pound Cake
• 1 1/2 Pounds Full Fat Ricotta Cheese
• 2 Cups Sugar
• 2 Teaspoon Vanilla Extract
• 1 oz. Of Your Favorite Liqueur (Good Choices Are Creme de Cocoa, or Grand Marnier)
• 1 Ounce Of Dark Rum
• 1 Tablespoon Grated Dark Chocolate
• Tablespoons Finely Chopped Mixed Peel
• Powdered Sugar

Preparation time
15 minutes

Preparation
In a round bowl, carefully line the sides with the sponge cake or pound cake by cutting the cake into slices, and fitting them in carefully side by side. Mix together your rum and liqueur, and brush it liberally over the cake lining the sides. Drain the ricotta of any excess water by letting it sit in a strainer over a small bowl in your refrigerator for 30 minutes. Mix the ricotta with the other filling ingredients, and pour this mixture over the moistened cake. Top with the remaining cake slices cut to fit. Cover, and refrigerate for a minimum of 5-6 hours, or overnight. Flip over the bowl onto a serving dish, and sprinkle with powdered sugar.

Ingredients

• 6 large egg yolks
• 7 tablespoons sugar
• 2 1/4 cups whipping cream
• 2 tablespoons Grand Marnier or other orange liqueur
• 2 teaspoons vanilla extract
• 3 tablespoons (packed) golden brown sugar

Preparation time
30 minutes

Preparation
Preheat oven to 325° F (160° C). Whisk yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes. Bring cream to simmer in heavy small saucepan. Gradually whisk hot cream into yolk mixture. Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups. Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until gently set in center, about 25 minutes. Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)

Preheat broiler. Place custards on baking sheet. Sprinkle 1/2 tablespoon brown sugar onto each. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. Chill until topping is hard and brittle, at least 1 hour and up to 6 hours.