|Lady fingers/Enough to line a 1-quart charlotte mold or bowl||7 Ounce (1 Package)|
|Sweet marsala||1⁄4 Cup (4 tbs)|
|Eggs||2 , separated|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Ricotta||3⁄4 Cup (12 tbs)|
|Double amaretti macaroons||16 , crushed|
|Bitter chocolate||4 Ounce, grated|
|Candied fruit||1⁄2 Cup (8 tbs)|
1. Sprinkle the ladyfingers with the Marsala. Line the sides and bottom of the mold with the ladyfingers, curved side to the outside.
2. Beat the egg yolks with the sugar until thick and heavy. Mix in the ricotta. Stir in the crushed macaroons, grated chocolate, and candied fruit.
3. Beat the egg whites until they hold stiff peaks. Fold into the ricotta mixture and spoon into the prepared mold. Tap the mold to get rid of any air pockets. Cover the top with more Marsala-soaked ladyfingers. Cover the mold with plastic wrap and freeze.
4. Unmold and serve in thin slivers. It is ravishingly rich. The Dolce Maddalena keeps well frozen.