Photo: Kat Teutsch; Styling: Gerri Williams for James Reps
Prep Time
15 Mins
Chill Time
1 Hour
Yield
Serves: 8

Debbi Bender, 47, Hendersonville, N.C.

"I make this indulgent recipe year-round--it always gets wonderful reviews."

How to Make It

Step 1

Slice cake into 1-inch cubes; place in a bowl. Combine coffee, brandy and crème de cacao. Drizzle over cake; gently toss with a rubber spatula.

Step 2

In a large bowl, using an electric mixer on medium speed, beat cream cheese until smooth, about 1 minute. Add ricotta, sugar and vanilla and beat until creamy, scraping down sides of bowl as needed.

Step 3

Place 1/2 of cake cubes in an even layer in a large serving bowl. Evenly spread 1/2 of cream cheese mixture over cake cubes. Sift 1 Tbsp. cocoa powder over. Repeat with second half of cake cubes, cheese mixture and cocoa powder.

Step 4

Cover, refrigerate at least 1 hour, then serve.

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