Ingredients

1kg

unsalted ricotta

100g

organic icing sugar

4 drops

Steenbergs organic Fairtrade vanilla extract

100g

organic dark chocolate, grated

300g

organic mixed candied fruit, chopped

300g

sponge fingers or slices of sponge cake

175ml

FAIRTRADE rum

Method

Beat the ricotta with about 65g of the sugar and the vanilla extract, then fold in the chocolate and candied fruit, leaving back a few teaspoons for decoration.
Line a 25cm cake tin with cling film.
Dip the sponge fingers or cake for a few seconds to moisten them.
Spread the ricotta mixture evenly inside and cover with the rest of the sponge fingers dipped in rum.
Cover with a piece of cling-film and press down hard.
Put in the fridge for at least 1 hour to become firm.
When ready to serve, remove the cling film cover, then turn the cake upside down, and remove the rest of the cling film.
Sprinkle the cake with icing sugar and decorate with the remaining chopped fruit.