Ricotta rum filling

Ricotta rum filling

By
From
Baking
Makes
2 cups
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
250g ricotta cheese
110g caster sugar
1/2 teaspoon vanilla essence
2 tablespoons dark rum
2 tablespoons grated dark chocolate
1 tablespoon chopped glace fruit (ginger, apricots, pineapple, etc

Method

  1. Combine the ricotta, sugar, vanilla and rum and beat until light and fluffy. Fold in the chocolate and fruit. Use to fill a sponge or layer cake, wrap cake in foil, and refrigerate for 2–3 hours before serving.
Tags:
baking
bakery
margaret
fulton
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