California Date Cassata

In a small mixing bowl, mix together ricotta, 2 Tbsp sugar, lemon juice and lemon peel.  Stir in 1/2 cup dates and the chocolate and set aside.  Trim brown edges from pound cake and slice horizontally into 3 slices.  Sprinkle bottom slice with 1 Tbsp sherry.  Spread with half of the ricotta mixture.  Set the second slice on top of the first.  Sprinkle the second slice with 1 Tbsp of sherry and spread with remaining ricotta mixture.  Cover them with the remaining slice and sprinkle with 1 Tbsp sherry.

Line a 9x4 inch bread pan with plastic wrap and set Cassata inside.  Cover with plastic wrap.  Place 2 unopened #12 cans in another 9x4 inch bread pan and set on top of Cassata to weigh it down.  Refrigerate 2-3 hours or overnight.

One half hour before serving, combine strawberries with remaining 3 Tbsp sugar and 3/4 cup dates.  Let sit at room temperature.  To serve:  Remove Cassata from pan and slice into 12 slices.  Place 2 slices on each plate along with 3/4 cup strawberry mixture.