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Excellent! A spectacular yet easy to make dessert (no cooking). I'm not fond of ricotta but it added a welcome flavor dimension with the sweetness of the cake and cream. I loved the crunch of the almonds and the small bursts of chocolate from the chips. I used a pound cake that was about 4x10" and was not thick enough to make 6 slices. I cut the cake in half widthwise and each half into 4 slices lenghwise. Two slices side by side fit nicely on my plate. I assembled the cake so that there were 3 layers of filling instead of 2. I was afraid I would have trouble slicing through all the layers but after being refrigerated for 2 hours, it sliced easily. Thanks Rhonda for this decadent way to use strawberries.