This is an interesting recipe that puts together a number of food types that you wouldn’t think would work together.
2 bags frozen strawberries soaked in 2 or 3 ounces of Grand Marnier.
Layers
To make Ganache:
2 ½ bags dark chocolate nibs, 1/3 cup cream or half and half, 1/3 cup Dark Rum Honey/a sprinkling of light brown sugar and salt. Add a pat of butter at the end, to make it look glossy.
Chocolate dotted Ricotta:
1 pint of ricotta, ½ cup dark chocolate chopped into tiny flecks, 1/3 cup Maple Syrup, 2-3 squeezes honey, and a sprinkle of salt.
Strawberries Ganache: add mascarpone and sliced strawberries to the Ganache to coat.
Here’s how you Layer: Lasagna noodle, crumbled Pound Cake, Ricotta (zig zag the ricotta so that the pasta can be seen), Strawberries Ganache/Lasagna noodle, Ganache, Grand Marnier Strawberries. Top with small chocolate donuts to form individual pieces with each donut. Refrigerate at least 2 hours. Cut and serve.
