Recipes of Desserts

Italian Cooking

Ingredients serves 10


1 Beat the ricotta and cream in a bowl until the mixture is soft and smooth. Refrigerate 1 hour. Add the egg yolks and sugar. Mix well and add the grated bitter chocolate.

2 In a separate bowl, beat the egg white to soft peaks and fold into the ricotta mixture. Add the dissolved gelatin, mix well, and refrigerate 10 minutes until lightly set.

3 Place a layer of sponge cake in a springform pan and moisten with coffee. Cover with the ricotta mixture and repeat the process until all the layers are used. Top with the remaining ricotta mixture and sprinkle with powdered chocolate. Refrigerate 24 hours before serving. Unmold and decorate with grated white and dark chocolate.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This Italian dessert would work very well with a botrysized late harvest with a certain,mineral aspect. Ideally a late harvest Riesling.

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