Sicilian Cake

Directions

1. 1
   In a large bowl with an electric beater, beat the ricotta and sugar until combined well.
2. 2
   Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth.
3. 3
   Stir in the pineapple.
4. 4
   Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers.
5. 5
   Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling.
6. 6
   Sprinkle with walnuts, chocolate chips, and glaceed cherries.
7. 7
   Cover the cake with plastic and chill overnight.
8. 8
   Run a knife around the inside of the pan and release the sides.
9. 9
   Transfer the cake to a serving dish.