SERVES: 6
PREPARATION TIME: 30 Mins
YOU WILL NEED:
1 springform cake tin, 20cm, lined with paper (glad bake)
INGREDIENTS:
1kg of fresh ricotta (drained)
350gr castor sugar
1 tbsp Vanilla sugar
1 packet of Dolci di Montagna Savoiardi Biscuits
1 tbsp orange Liqueur or orange juice
2 cups strong black coffee - Used Camardo Espresso Crema Red
1 packet of Torrone del Molise alla Nocciola, crushed in food processor
METHOD:
- Pass the fresh ricotta through a plastic sieve. Add the two sugars and mix with a wooden spoon until creamy and smooth. Add 1/3 of the crushed Torrone (nougat) to the ricotta cream and mix until just combined.
- Mix the liqueur and coffee together into a shallow dish. Dip the Savoiardi biscuits in only on the unsugared side and line the side and base of the cake tin with the sugared side of the biscuits facing the cake tin.
- Cover the biscuits with the ricotta mixture halfway up. Then add a layer of soaked Savoiardi biscuits, a sprinkling of the crushed Torrone and then pour the rest of the ricotta cream.
- Smooth with a spatula. Top with the rest of the Torrone crumbs. Cover with cling wrap and refrigerate for at least 5 hours.
- To serve, remove gently from the springform tin, leave base on and place on platter. Cut serves between Savoiardi, two per serve.
Buon Appetito!
HINT: This sweet may be served with other fruits, or creams to suit the season.
