Pretty much with you on Italian desserts; I've lived in southern Italy for nearly eight years, been with my Calabrian husband for six, but when it comes to i dolci, I'm American through and through. This looks like a *huge* improvement on cassata to me (not a fan of soaked cakes in general). Thanks for sharing -- will share as well on FB and Twitter :) Thanks for sharing, Michelle - with the ricotta filling, this does give a brief nod to the "real thing," but most of us Americans just aren't used to the candied peel/liquor thing... PJH

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