lunedì 16 febbraio 2009



12 oz ricotta
3 oz dark chocolate, chopped
3 oz sugar
1 banana, diced
1 egg
Ladyfingers (I used 25)
Alchermes (it's an Italian red liqueur for cakes), you can use whatever you want to dip cookies in - milk is perfect if there are kids

Separate egg: put yolk in a bigger bowl and white in a smaller.
Whisk yolk with 2 tbsp of sugar for about 2 minutes, add ricotta cheese and the remaining sugar and mix until you obtain a smooth cream, now add the chocolate and the banana.
Put the mix in the fridge for a few moments, while you whisk the white part of the egg. To make this passage easier, add a couple of pinches of salt and whisk until it becomes white and firm.
Add it carefully to the ricotta cream.
Now, line a bowl 3" tall and 8" diameter with plastic (cello) wrap.
Quickly dip one ladyfinger at a time and put the on the bottom of the bowl and around it.
Spread half of the cream, layer with other dipped ladyfingers and the remaining cream, top with a final layer of dipped ladyfingers.
Cover with plastic (cello) wrap and put in the fridge (not freezer) for at least 4 hours.
Take it out half an hour in advance, uncover it place a plate over it and flip the bowl over it. Carefully pull the cello wrap to help it come out and take away the remaining wrap.
This cakes serves 6 - 8 people.

Remember that banana tends to become dark so dice it just before adding it to the cream.

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