Preparation

Make the coffee syrup

• Combine the coffee, brandy, and sugar in a small glass and stir occasionally until the sugar dissolves.

做填充

• In a small bowl, mix the ricotta, sugar, candied orange peel, and vanilla.

Make the chocolate sauce

• 将巧克力放入一个小碗中。在一个小锅中，带上奶油和2汤匙。慢火煮；将其倒在巧克力上。静置1分钟，然后搅拌直至巧克力融化，酱汁光滑。如果它看起来凝结或太厚而无法淋上毛毛雨，请搅拌一滴水或额外的奶油，直到酱油浓稠。

Assemble the Trifles

• Have ready six 4- to 5-oz. glasses. Cut three 1/2-inch-thick strips from the cake (reserve the rest of the cake for another use). Lay the slices flat on a cutting board and brush them with the syrup. Turn them over and brush them again, using all of the syrup. Cut into 1/2-inch cubes.
• 将大约三分之一的巧克力倒入眼镜的底部。撒上大约三分之一的开心果。顶上一半的蛋糕块，将它们压成一层。蛋糕上约有一半的意大利乳清干酪混合物。重复另一层巧克力，开心果，蛋糕和意大利乳清干酪。淋上剩余的巧克力，撒上剩下的开心果和其他蜜饯橙皮。
• Refrigerate, covered with plastic wrap, for at least 2 hours and up to 36 hours. Let sit at room temperature for 30 minutes before serving.

将您的夏季浆果赏金充分利用了经典的饼干式快捷蛋糕。将剩余的海绵蛋糕切成2英寸的正方形或圆形碎片。水平将每块碎片拆分，并用甜浆果及其果汁（混合土豆泥混合，以使混合物茶（如果需要）和奶油。用糖粉粉尘并上菜。