American trifle

2 pt Blueberries (reserve 1 cup
      1 ts vanilla
           -for the topping)
     24    Ladyfingers
      2 pt Raspberries (reserve 1 cup
           -for the topping)
    1/4 c  Rum
      1    Sponge or Pound Cake
      2 tb Orange Liquor
    1/4 c  Orange Juice
      1 tb Honey
      2 tb Vodka
      2 c  Ricotta Cheese
      1 c  Heavy Cream, whipped
    1/2 c  Sugar
 
  Mix ricotta, sugar and vanilla together and set aside. Combine the orange
  liquor and honey, toss with the berries. Slice cake and then cut slices
  into triangle pieces. Line the bottom of a 8-inch spring form pan and
  sprinkle with rum. Line the sides with ladyfingers. Spread half of the
  ricotta mixture  over the cake layer on bottom. Sprinkle with some berries.
  Place another layer of cake down and sprinkle with orange juice and vodka
  mixture, ricotta cream and some berries. The last layer should be a layer
  of cake. Cover with whipped cream. Decorate with the reserved berries.
  Chill over night.
  
  Source: "The Yankee Kitchen" 03-18-93 (#4) [Dora]