准备

做咖啡糖浆

• 将咖啡，白兰地和糖混合在一个小玻璃杯中，偶尔搅拌直至糖溶解。

Make the filling

• 在一个小碗中，将意大利乳清干酪，糖，蜜饯橙皮和香草混合。

做巧克力酱

• Put the chocolate in a small bowl. In a small saucepan, bring the cream and 2 Tbs. water to a simmer; pour it over the chocolate. Let stand 1 minute, then stir until the chocolate melts and the sauce is smooth. If it looks curdled or too thick to drizzle, stir in drops of water or extra cream until you have a smooth, thick sauce.

组装琐事

• 准备好六盎司4至5盎司。眼镜。从蛋糕上切下三个1/2英寸厚的条（保留其余的蛋糕以供另一种用途）。将切片平放在切菜板上，然后用糖浆刷它们。将它们翻过来，然后使用所有糖浆再次刷牙。切成1/2英寸的立方体。
• Pour about one-third of the chocolate in the bottoms of the glasses. Sprinkle with about one-third of the pistachios. Top with half of the cake cubes, pressing them into a layer. Spoon about half of the ricotta mixture over the cake. Repeat with another layer of chocolate, pistachios, cake, and ricotta. Drizzle with the remaining chocolate, and sprinkle with the remaining pistachios and additional candied orange peel.
• 冷藏，用保鲜膜覆盖，至少2小时，最多36小时。上菜前在室温下静置30分钟。

Put your bounty of summer berries to good use with this refined take on the classic biscuit-style shortcake. Cut the leftover sponge cake into 2-inch square or round pieces. Split each piece horizontally and fill with sweetened berries and their juices (mixed with mashed berries to make the mixture saucier if you like) and whipped cream. Dust with powdered sugar and serve.