Perfect Italiano Smooth & Creamy Ricotta
Perfect Italiano ricotta is great in pasta, pancakes, on toast and more. Use ricotta to make a ricotta baked cheesecake or lighter version of creamy pasta.
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Method
- Beat Perfect Italiano Smooth & Creamy Ricotta, yolks, sugar and cinnamon together until thick. Add 200ml cream and beat until soft peaks form.
- Bring remaining cream to a gentle simmer, remove from heat and stir in chocolate until melted.
- Combine the coffee, extra sugar and Marsala together and allow to cool.
- Break the biscuits in half, dip in coffee syrup. Assemble two layers of biscuits, Ricotta and chocolate mixture into 6 serving glasses. Refrigerate for at least 1 hour before serving, dusted with cocoa.
- Beat Perfect Italiano Smooth & Creamy Ricotta, yolks, sugar and cinnamon together until thick. Add 200ml cream and beat until soft peaks form.
- Bring remaining cream to a gentle simmer, remove from heat and stir in chocolate until melted.
- Combine the coffee, extra sugar and Marsala together and allow to cool.
- Break the biscuits in half, dip in coffee syrup. Assemble two layers of biscuits, Ricotta and chocolate mixture into 6 serving glasses. Refrigerate for at least 1 hour before serving, dusted with cocoa.
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