Zuccotto alla Ricotta Recipe | Food Network

Ingredients

• 1 (9 or 10-inch) Pan di Spagna, baked and cooled
• Butter for the mold
• 1 pound ricotta
• 1 cup confectioners' sugar
• 3 tablespoons Strega liqueur or other sweet liqueur, plus extra for sprinkling over Pan di Spagna
• 1 envelope gelatin
• 1 cup heavy cream
• 3 tablespoons chopped, toasted slivered almonds
• 3/4 cup egg whites (whites of 6 large eggs)
• 1 cup sugar