8 large eggs
5 cups Confectioners’ sugar
5 pounds Whole Milk Ricotta
½ cup Mascarpone
½ cup heavy cream
¾ teaspoon Vanilla extract
¼ cup orange or lemon liqueur, such as limoncello
Juice and grated zest of 1 lemon, strained
Teaspoon of cinnamon
Butter Baking spray (enough to cover springform pan)
2/3 tablespoon hazelnut
2 pears (optional) or other stone fruit
10-12-inch spring form pan
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