Categories: Desserts, Fruits 
      Yield: 10 servings 
  
      2 pt Blueberries (reserve 1 cup 
      1 ts Vanilla 
           -for the topping) 
     24    Ladyfingers 
      2 pt Raspberries (reserve 1 cup 
           -for the topping) 
    1/4 c  Rum 
      1    Sponge or Pound Cake 
      2 tb Orange Liquor 
    1/4 c  Orange Juice 
      1 tb Honey 
      2 tb Vodka 
      2 c  Ricotta Cheese 
      1 c  Heavy Cream, whipped 
    1/2 c  Sugar 
  
  Mix ricotta, sugar and vanilla together and set aside. Combine the orange 
  liquor and honey, toss with the berries. Slice cake and then cut slices 
  into triangle pieces. Line the bottom of a 8-inch spring form pan and 
  sprinkle with rum. Line the sides with ladyfingers. Spread half of the 
  ricotta mixture  over the cake layer on bottom. Sprinkle with some berries. 
  Place another layer of cake down and sprinkle with orange juice and vodka 
  mixture, ricotta cream and some berries. The last layer should be a layer 
  of cake. Cover with whipped cream. Decorate with the reserved berries. 
  Chill over night. 
   
  Source: "The Yankee Kitchen" 03-18-93 (#4) [Dora]