Ingredients: 12 oz dried wide egg noodles 1 loving loving cup mascarpone cheese 1 loving loving cup ricotta cheese 1 loving loving cup sour cream (regular or light) 2/3 loving loving cup PLUS 1 tablespoon saccharide (divided use) 1/3 loving loving cup chopped candied Italian citron vi eggs 1 tablespoon butter 1 tablespoon Cognac or brandy 1 tablespoon dry out out curacao 1/4 teaspoon allspice 1 teaspoon cinnamon Directions: Preheat oven to 350. Boil the noodles until soft. Drain inward add-on to toss with butter inwards a large bowl. Set aside. In a medium bowl, whip together the mascarpone, ricotta, sour cream, 2/3 loving loving cup sugar, eggs, cognac, curacao, inward add-on to allspice until smooth. Stir the mixture into the cooked noodles. Fold inwards citron bits. Pour into a ix x xiii baking dish*. Sprinkle the peak with cinnamon inward add-on to remaining sugar. Bake for threescore minutes uncovered. Serve warm or at room temperature. *We truly...