In small mixing
bowl beat cream cheese until smooth and fluffy. Add ricotta cheese and
confectioners' sugar, beating until blended and smooth. Place 1/4 cup in
pastry bag with star tip. Refrigerate until ready to use.
Stir chopped
chocolate into remaining mixture. Place strip of 6 ladyfinger halves,
split sides up, on large serving plate. Spoon and spread one third of
chocolate-ricotta mixture in bowl onto ladyfingers. Repeat ladyfinger
and chocolate-ricotta layers two more times. Top with strip of
additional 6 ladyfinger halves, split sides down. Gently press layers
together. Smooth sides with knife. Place in freezer while preparing
Fudge Icing.
Refrigerate 2
cups of the Fudge Icing until spreading consistency, about 1-1/2 hours.
Meanwhile, separate remaining ladyfinger halves. Lightly sift with
confectioners' sugar. Dip in unchilled Fudge Icing, covering half of
each ladyfinger. Transfer to wax paper-lined tray until chocolate is
set.
Remove
ricotta-ladyfinger layers from freezer. Frost top and sides with chilled
Fudge Icing. Line sides with chocolate-dipped ladyfinger halves, split
sides in, alternating chocolate ends from top to bottom to create
checkerboard pattern. Garnish with chopped pecans. Pipe chilled ricotta
mixture in pastry bag down center. Garnish with cherries. Cover and
refrigerate until ready to serve.
Fudge Icing:
In medium microwavable bowl place 1 package (12 ounces) semi-sweet
chocolate chips, 3/4 cup strong coffee and 1/3 cup butter or margarine.
Microwave on high (full power) 1 minute or until chocolate chips and
butter are melted. Stir until smooth and blended.
6 to 8 servings
