2 lb. ricotta
1 C. sugar
1/2 tsp. vanilla
1 oz. maraschino or any favorite liqueur
2 Tbls. shredded sweet chocolate or tiny chocolate bits
1/4 C. chopped candied fruit
Sponge cake, cut into 1" slices

Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth. Add chocolate and fruit; mix well. Line an 8" spring mold, bottom and sides, with cake slices. Turn ricotta mixture into lined mold. Cover top with cake slices and refrigerate several hours or overnight or in freezer for several hours. Remove spring rim and place on serving plate with bottom tin. Sprinkle with confectioners' sugar. Refrigerate until ready to use.