INGREDIENTS
2 cups
Sargento® Whole Milk Ricotta Cheese
1/4 cup
sugar
2 tbsp
cream sherry
1 tsp
orange extract
1/3 cup
finely chopped mixed dried fruit
1/4 cup
chopped almonds
1 1/4 cups
mini semisweet chocolate chips (divided)
1
10-3/4 oz. pound cake
1 tsp
instant coffee dissolved in 1/4 cup boiling water
6 tbsp
unsalted butter or margarine (cut into 8 pieces, chilled)
Sliced almonds for garnish