Adapted from a recipe by Kevin Ryan at allrecipes.com. Be sure to use whole milk ricotta; the low-fat versions are thinner and will result in a soupy filling.
Category: not set
Cuisine: not set
2 lbs whole milk ricotta cheese
2 1/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 ounces miniature semisweet chocolate chips
1 1/2 cups cake flour plus extra for flouring the pans
1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs
1/2 cup cold water
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/3 cup white sugar
1/4 cup water
2 tablespoons light rum
1 teaspoon unflavored gelatin
1 tablespoon water
2 cups heavy cream
2 tablespoons confectioners' sugar
1 cup sliced almonds toasted
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