Ricotta Tortes

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Using eight 3-by-2-inch ring molds or 8-ounce pineapple cans with both ends removed, cut a round from each cake slice.
3. 3
   Set the molds on a baking sheet.
4. 4
   Without removing the mold, brush each cake round with 1/2 tablespoon of Galliano.
5. 5
   In a pie plate, toast the pine nuts for about 7 minutes, or until golden brown.
6. 6
   In a small heatproof bowl, cover the raisins with boiling water and let stand until softened, about 5 minutes.
7. 7
   Drain the raisins and pat dry.
8. 8
   In a large bowl, combine the ricotta, honey, heavy cream, pine nuts and raisins.
9. 9
   Spoon 1/2 cup of the ricotta mixture into each mold and spread to form an even layer.
10. 10
    Cover and refrigerate until firm, at least 2 hours or overnight.
11. 11
    Set a torte on each plate and carefully lift off the mold.
12. 12
    Spoon 3 tablespoons of Zabaglione around each torte and serve.