I found this recipe in a magazine,i made it again by request from my neice for her birthday.Since then i am having trouble locating the ladyfingers that are needed.I plan to make this again using the ladyfingers recipe i got from Debbie Thurmond,even though they are a cookie,i think they will work great.I will be posting a new pic and let ya know how it turns out.
Line a loaf pan with plastic wrap,having a 6 inch overhang.Reserve 6 ladyfingers for center.Arrange remaining fingers standing upright along sides of pan.
In a food processor(or a blender),combine ricotta,honey and almond;process till smooth.Transfer to a large bowl.Fold in 2 cups whipped topping and the grated white chocolate.
Spoon 1 1/2 cups of ricotta filling into pan,spreading evenly.Arange 6 fingers on top.Top evenly with chopped almonds.Spoon in remaining filling,spreading evenly.Cover with overhang of plastic wrap.FREEZE OVERNIGHT.
To serve,remove cake from pan onto serving dish and remove plastic wrap.Drizzle with chocolate syrup.